One of my favorite pizza recipes for appetizers, or you may add a tossed salad and you're set for a gourmet lunch with wine. If you make your own pizza dough, add 1 cup of whole wheat flour to replace 1 cup of all-purpose flour in the recipe. Makes a healthy and tasty pizza dough.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
5 mins
total:
50 mins
Servings:
24
Yield:
2 dozen mini pizzas
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Roll out pizza dough and cut out circles about 3-inches in diameter. Place mini crusts on a baking sheet.

  • Bake in the preheated oven until slightly golden, about 5 minutes.

  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir spinach in the hot oil until cooked down and softened, 5 to 7 minutes. Let cool for about 5 minutes; remove most of the liquid by squeezing.

  • Cover mini pizza crusts lightly with pesto, leaving a small, plain border. Top each with sauteed spinach, Gorgonzola cheese, olives, and onion slices.

  • Bake in the preheated oven until cheese melts, about 5 minutes.

Cook's Note:

Chop spinach if leaves are large.

Nutrition Facts

148 calories; protein 5.7g; carbohydrates 9.9g; fat 9.5g; cholesterol 13mg; sodium 379.5mg. Full Nutrition
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