Start this meal with garlicky potato soup; serve the pizzas with marinated beets and red onions; and end with orange slices drizzled with Marsala, and biscotti.
Recipe information
Yield
Makes 2 servings
Ingredients
1 1/2 tablespoons olive oil, preferably extra-virgin
4 cups (packed) ready-to-use spinach leaves (about 6 ounces)
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 6-inch purchased fully baked pizza crusts
1 3- to 3 1/2-ounce package soft fresh goat cheese with garlic and herbs
Preparation
Step 1
Preheat oven to 425°F. Heat oil in heavy large skillet over medium heat. Add spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper and toss 1 minute. Remove from heat; mix in lemon juice and peel.
Step 2
Arrange crusts on work surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then drop remaining goat cheese over spinach by teaspoonfuls.
Step 3
Place pizzas directly onto oven rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.
