Garlicky spinach and fontina pizza
2 medium clove(s), minced
Fresh baby spinach
Whole wheat thin pizza crust
1 item(s), pre baked
Cooked artichoke hearts
½ cup(s), marinated, rinsed, drained, and chopped
6 large, Kalamata, pitted and sliced
1 cup(s), shredded, shredded
- Preheat oven to 450°F. Spray baking sheet with nonstick spray.
- Spray medium nonstick skillet with nonstick spray and set over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add water and spinach, in batches, if necessary, and cook, stirring constantly, until spinach wilts and liquid has evaporated, about 2 minutes.
- Place crust on baking sheet. Top crust evenly with spinach, artichokes, and olives. Sprinkle evenly with fontina. Bake until cheese has melted, about 8 minutes. Cut into 6 wedges. Yields 1 wedge per serving.