Spinach and Tomato White Pizza
I love having homemade pizza night, and this white pizza topped with veggies and two different kinds of cheese always hits the spot!
Honestly, I have no idea how I got to the time of my life where all my friends were getting married. It seems like five minutes ago I was sitting on the floor of our college house SOBBING that we were all leaving. Dramatic? Yes. But it was the end of an era. College was where I found some of my closest friends who I still remain friends with. Now, all the sudden, it’s weddings. How on earth did I end up as an adult already?
One sign that I am SURELY getting older is the fact that I can be such a homebody. I love going out, exploring, seeing friends, going on trips, whatever. Don’t get me wrong. But on the midst of all of that, I just love being home. After a couple weekends away in a row, snuggling up on the couch is my favorite thing. Friday night happy hour versus Friday night pizza and a movie? Close tie.
Pizza Friday has been one of our favorite traditions for a couple of years now, second only to prosecco Thursdays. We always make homemade pizza and relax. Often its just a plain cheese or margarita pizza, but sometimes we throw this baby in the mix. And I have to give my friend Mary the credit here, because she introduced me to a recipe like this. And she also designed my blog, so many thanks all around!
Now, is it Friday yet?
- 1 pizza dough (make your own or I like Trader Joe's Whole Wheat)
- 1 tablespoon whole wheat flour
- 3/4 cup plain greek yogurt (one personal container)
- 2 cloves garlic, minced
- 1 tomato, sliced thin
- 3 cups baby spinach
- 8 mozzarella, sliced thin
- 1/8 cup grated parmesan cheese
- Preheat the oven to 425.
- Coat pizza dough in flour and roll out the dough.
- Mix the minced garlic into the yogurt, and spread the yogurt evenly over the dough.
- Top with a layer of the sliced tomato and then a layer of spinach.
- Add the sliced mozzarella, and finish with the parmesan cheese
- Cook on a pizza stone for 25 minutes.
- I like to remove my pizza from the stone for the last 5-7 minutes and cook directly on the rack for a crispier crust. For easy removal from the pizza stone, spread olive oil over the pizza stone before rolling the dough.