Swap in arugula if you like -- simply cook the crust a minute or two more and the topped pizza a minute or two less.
2 tablespoons olive oil
1 pound refrigerated whole-wheat pizza dough
3 ounces baby spinach (4 lightly packed cups)
1/2 cup crumbled blue cheese
1/4 cup coarsely chopped walnuts
1 tablespoon grated Parmesan
How to Make It
Place a rack in bottom third of oven and preheat to 450°F. Brush bottom of an 11-by-15-inch baking sheet with 1 Tbsp. olive oil. Gently stretch or roll dough to cover sheet. Bake crust until lightly browned, about 4 minutes. Remove from oven,
Scatter spinach leaves evenly over crust, leaving a 1-inch margin. Sprinkle with blue cheese, walnuts and Parmesan. Season with pepper and drizzle with remaining 1 Tbsp. oilve oil.
Bake until cheese has melted and spinach has wilted, about 7 minutes. Slice and serve.
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