The other day I was thinking about this awesome basil and mozzarella pizza that I used to eat at Vinotecca in Royal Oak, Michigan. My friend Margaret and I would share a nice bottle of red wine from their vast selection and savor that pizza. It inspired me to rig one of my own using the parbaked pizza crusts I posted about for my Taco Pizza (Rigged) recipe.
- 16 inch parbaked thin pizza crust (available at Sam’s Club)
- 2 tablespoons olive oil
- 4-5 garlic cloves, minced
- 1 cup red onions, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 cup baby bella mushrooms, sliced
- 1 tsp dry parsley
- 1 tsp dry rosemary
- 1 cup fresh basil leaves
- 1 tsp dry oregano
- 1 tsp dry thyme
- 1 tsp black pepper
- 6 cups fresh baby spinach
- 1 cup golden sunburst tomatoes (available at Sam’s Club)
I use fresh herbs and seasonings if I have them on hand, otherwise I go for the dried stuff!
If pizza crust is frozen, allow it to thaw to room temperature.
Preheat oven to 325°.
Heat olive oil in a skillet. Then sauté minced garlic and red onions for 1-2 minutes. Add mushrooms and remaining herbs and seasonings. Stir for 2 minutes. Add spinach and stir for 2 additional minutes or until spinach wilts.
Sprinkle both cheeses on pizza crust leaving a 1/2 inch border. Bake for about 5 minutes on a baking sheet and remove from oven.
Evenly spread spinach herb mixture onto cheese topped crust. Top with sliced sunburst tomatoes. Bake for about 15 minutes or until the cheese and edges begin to brown.
Makes 8-10 slices.
Are you a wholesale club member?
Sunburst tomatoes are great for snacking. Have you eaten them before?
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