Spinach Pesto Pizza with Smoked Mozzarella & Tomatoes
  • 1 package refrigerated whole-wheat pizza dough
  • 4 cups packed baby spinach leaves
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove, peeled
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 4 oz. smoked mozzarella, thinly sliced
  • 1 cup grape tomatoes, halved
  1. Preheat oven to 425 degrees.
  2. Grease a sheet pan and spread dough evenly onto pan. Set aside.
  3. To make pesto, place spinach, Parmesan, garlic, lemon, salt and pepper in a food processor. Blend for 30 seconds, scraping down the bowl as needed. Slowly stream in olive oil while the machine is running. Process until smooth.
  4. Spread ¼ cup pesto onto pizza dough, covering evenly (save remaining pesto in fridge for up to 4 days).
  5. Top with mozzarella slices and tomatoes.
  6. Cook for 15 minutes, or until golden brown and bubbly.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2017/10/30/spinach-pesto-pizza-smoked-mozzarella-tomatoes/