I made this with some of the last local apples of the season (thanks Apex Orchards!), local spinach, dried tomatoes from my own garden, and Gouda cheese made by Upinngil Farm.
1 14-inch pizza crust
1/4 lb spinach, lightly steamed
1 small apple, cored and thinly sliced
1/4 cup dried tomatoes, reconstituted in hot water and drained
2 oz Gouda, in small chunks
2-3 oz. mozzarella, shredded or in small chunks
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the steamed spinach over the oiled pizza crust. Top with slices of apple and dried tomato, then sprinkle with the Gouda and mozzarella. Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.