I expect that spinach is going to be winding down in the markets pretty soon. What we had in the garden is long gone, having bolted weeks ago. But if you like this recipe, you can also make it with Swiss chard, which goes right through the summer and into fall. Pecorino is a salty, flavorful sheep's milk cheese from Italy. It's a treat in our house because it's a little expensive, but worth it now and then. I'd love a local substitute, but I'm not aware of anyone making sheep cheese in this area--if anyone knows of any, please let me know!
1 14-inch pizza crust
1/2 lb spinach, stemmed
1/2 cup tomato sauce
2 Tbsp chopped fresh sage leaves
1 oz pecorino, grated or finely diced
2 oz shredded mozzarella
Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil.
Heat a little more olive oil in a skillet and saute the spinach just long enough to wilt it.
Spread the tomato sauce on the pizza crust. Top with the spinach. Sprinkle with sage and pecorino, then top lightly with mozzarella. Bake for 15-18 minutes, until crust is done and cheese begins to brown.