There is nothing better than margherita pizza. I mean, except maybe an actual margarita. Who says you can’t have both?!
Pizza is an all-time favorite in our house, and it’s made even better with your own super easy pizza dough! Be sure to check out the recipe for Easy Homemade Pizza Dough – the recipe makes 2 pizzas, meaning you can easily keep it in the freezer to make weeknight meals even easier. You could also easily use store bought dough. Your preference!
I won’t pretend that pizza is a health food in any way, shape, or form. BUT I will say that it’s a great meal for us when we load it up with a ton of fresh veggies. We always have fresh spinach in the fridge, and this is a great way to load up on some greens. I like to pile a couple of cups of fresh spinach on a pizza, and then it wilts and becomes kind of crispy in the oven – delicious! Add a fresh, juicy tomato and some gooey cheese, and you have an easy dinner that can be thrown right in the oven for just 15 minutes.
Enjoy!
- 1/2 homemade pizza dough
- 2 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1/4 cup pesto
- 1.5 cups mozzarella shredded, divided
- 1 large tomato sliced thin
- 1/2 cup parmesan shredded, divided
- 2 cups spinach fresh
- fresh black pepper to taste
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. Preheat your oven to 400F
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. Using your fingers, spread out your dough onto an oven-safe baking sheet. Let rest for 15 minutes as your oven preheats.
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. Mix your olive oil and garlic together, then brush this mixture on your pizza dough.
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. Spoon the pesto onto the dough, and use the back of a spoon to spread across the pizza dough. Leave an edge around the dough for a crust.
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. Sprinkle 3/4 cup of shredded mozzarella, then layer your sliced tomato,then top with 1/4 cup shredded parmesan, then your spinach, then the remaining mozzarella. Top with fresh cracked pepper.
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. Bake the pizza at 400F for about 15 minutes, or until golden brown and bubbly.
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. Let cool slightly, slice with a pizza cutter, and serve warm!
STEP BY STEP PHOTOS:
Start by spreading your dough out onto your baking sheet. I use a 15″x13″ nonstick rectangular sheet, but you could certainly use a round pizza pan if you have one! Just use your hands and fingers to spread the dough out towards the edges of the pan, and press into the dough with your fingertips so it doesn’t rise too much in the oven.
Mix together your minced garlic and olive oil, and use a brush or spoon to spread evenly over the pizza dough.
Now it’s time for the pesto. Spoon 1/4 cup of pesto onto the dough and spread evenly, leaving 1/4 to 1/2 inch edge for the crust.
Top with about 3/4 to 1 cup of mozzarella. The key to not having all of your toppings slide off the pizza is layering toppings with cheese!
Now add your sliced tomato – fitting the slices in however you can!
Now top the tomatoes with about 1/4 cup of shredded Parmesan. Layering is key, people!
Now load up your spinach. I use about 2 cups, and it seriously wilts down. LOAD IT UP!
Finally, top with the rest of your shredded mozzarella and Parmesan. Top with fresh black pepper, if desired, ’cause why not?!
Bake in a 400F oven for about 15 minutes or until golden brown and the crust is crispy. Let cool slightly before slicing however you like!
