Still working on the big log of fresh mozzarella I made! I hope no one is getting too tired of pizza recipes. This one used a nice big bunch of spinach from the farmers market, along with rosemary from my potted plant. If you you like rosemary, fresh is so much better than dried, and it's really easy to grow potted rosemary inside. When I lived in California, I saw huge bushes of it growing in people's yards as shrubs, but it's not hardy here in New England. However, it grows pretty happily in a large pot and can go outside for the summer. Now is a good time to pick up a small one at the farmers market.
1 14-inch pizza crust
olive oil
3-4 cloves garlic, minced
1 Tbsp chopped fresh rosemary
6-8 cups spinach, stemmed (about 1/3 lb)
Salt and pepper to taste
1/2 cup tomato sauce
4 oz. fresh mozzarella, in small chunks
Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
In a large skillet, heat a little olive oil and saute the garlic and rosemary for a minute or so. Add the spinach (in batches if necessary) and saute until wilted. Stir in salt and pepper.
Spread the tomato sauce over the crust, then top with the spinach mixture. Strew mozzarella chunks over the top.
Bake for 15-18 minutes, until the crust is done and cheese is melted and lightly browned.
Serves 3-4.
Spread the tomato sauce
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