Spring Pizza

Aaaaaaand.... It's Spring!

I think we're a month behind schedule though... do May showers bring June flowers?

Anyway, we're finally getting a few greens growing up here in New York, so I decided to make the most of them with a spring pizza, since I already had a shell hanging out in the fridge, ready to be topped.

I got the bunch of fresh spinach at Gade Farm here in Guilderland.  The tomatoes I found at Hannaford, by a company called Backyard Farms.  They're a regional company, so the produce is coming from nearby, and their website claims to use environmentally-friendly greenhouse technology.  I have to say, they actually tasted really good.  Like middle-of-the-summer good.

I loooove the contrast of the goat cheese to the sweet tomatoes.  And, even better, this pizza was so easy to throw together for a quick, light, veggie-licious dinner.  Just a little chop-chop, and you're ready to go.

Spring pizza

a pizza shell
a few garlic cloves, minced or crushed (to taste)
olive oil
1/4 red onion, sliced
3 or 4 small tomatoes, diced
a bunch of spinach, chopped, stems removed
goat cheese

1. Prepare your pizza crust by slathering on some olive oil, and sprinkling your garlic.  A little salt and pepa never hurts, either.
2. Scatter your tomato pieces as evenly as you can.  This will act as your "sauce" so be generous!  Then add on your spinach, onions, and finally, the goat cheese.  Feel free to spring on a little parmesan if you'd like, too.
3. Bake at about 400 for about 10 minutes, just to crisp everything up.   Yum!

This pizza is at its best right out of the oven.  You should be able to get a lunch out of it, too.  But more than a couple of days will make it soggy, so eat up!