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Serves
4 or fewer, depending on how hungry you are and if you feel like sharing. My husband and I typically end up fighting over the last corner piece!
Author Notes
When my husband and I lived in Miami Beach just out of college, we would ride our bikes to this pizza place (the name is long forgotten) that had an amazing pizza topped with sauteed spinach, blue cheese, chopped fresh tomatoes and mozzarella. Nothing better than stopping there on the way home for a slice and a cold beer after spending the morning on the beach. When we moved (why did we do that, again?), one of the things we missed the most was this pizza, so we started making it ourselves from memory, tweaking it to suit our tastes and desire to get it in the oven as fast as possible. It's dead simple to make (I mean, you spoon the diced tomatoes directly from the can), and when you use store-bought dough it comes together in no time. We normally saute fresh spinach, but in trying to keep the ingredients to five or fewer, I'm subbing frozen instead.
Don't let the simplicity of this recipe fool you - the way the flavors come together gives the finished pizza a complexity and depth of flavor that is seriously amazing!
—weekend at bearnaise
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Ingredients
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1
ball store-bought pizza dough
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14.5 ounces
canned diced tomatoes (your favorite brand is best)
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10 ounces
frozen leaf spinach, thawed and squeezed of excess water
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6 ounces
crumbled Gorgonzola
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6 ounces
shredded part-skim mozzarella
Directions
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Preheat the oven to 475 degrees. Open the diced tomatoes.
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Press the pizza dough into a rimmed half-sheet pan. Par bake for about 5-7 minutes, or until it's just starting to rise and get lightly brown in spots.
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Remove the pizza crust from the oven. Spooning the tomatoes straight from the can, scatter them over the crust. Don't worry about draining the tomatoes too well - in fact, you want some of the juice on the crust. Just make sure it's not overly wet. Season lightly with kosher salt and ground black pepper.
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Scatter spinach, mozzarella, and blue cheese over the tomatoes. Don't feel pressured into using all of the spinach, though - whatever quantity you like is fine.
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Bake until screaming hot and cheese is molten, bubbling and brown in spots, about 15 minutes or so (this could vary quite widely depending on your oven).
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Let the pizza rest, about 5 minutes, before cutting into it. Fail spectacularly at this step, burning your mouth in the process.
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