Description
Crispy pizza crust topped with creamy Havarti, spinach, and garlic olive oil. Pair with Pinot Grigio for a perfect summer meal.
Ingredients
Units
Scale
- 1 lbs (454 g) homemade or store bought pizza dough
- 2 tbsp garlic infused olive oil
- 1/2 cups (118 ml) crushed tomatoes
- 2 cups (473 ml) spinach
- 1 cups (237 ml) Havarti cheese
- 1/4 tsp basil
- 1/4 cups (59 ml) Parmesan cheese
- 4 tbsp flour or cornmeal
Instructions
- Prepare your pizza dough.
- Preheat a gas grill or oven to 450°F (225°C), placing the pizza stone inside before turning on the heat.
- Dust a pizza peel with flour or cornmeal.
- Divide the dough in half. Spread one half of the dough on the prepared pizza peel.
- Lightly brush with garlic olive oil. Spread half of the tomatoes, leaving 1/2 inch around the edges.
- Top with half of the spinach and Havarti cheese.
- Bake for 15 minutes, until the dough is cooked thoroughly and the cheese is melted.
- Sprinkle with dried basil and add half of the grated Parmesan cheese.
- Repeat the process for the second pizza.
Notes
- For a richer flavor, use fresh spinach and sauté it briefly before adding to the pizza.
- If Havarti isn’t available, substitute with Fontina or Gruyère cheese.
- To prevent a soggy crust, pre-bake the crust for 5-7 minutes before adding toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 30