Craving pizza but feeling like you gotta get in those greens? This pizza is probably about as healthy as it gets (maybe? maybe not…), packed with spinach and pesto. And it’s not overloaded with cheese, which I know personally can be the reason a pizza becomes too heavy and makes me feel a little bleh the rest of the day. Your breath might not smell the best after eating this, so avoid it for date nights. But you can add any other toppings that sound good to you! Maybe some artichoke hearts, tomatoes, anything that fits your fancy for this fantastic base.
5 oz spinach
1 tbsp butter
3 cloves garlic
1/4 cup vanilla almond milk
1/4 cup Parmesan cheese
salt and pepper, to taste
refrigerated pizza crust dough (or make your own!)
1/2 cup mozzarella cheese, grated
1/4 cup feta cheese
4/5 tsp pesto
2 tbsp olive oil
pinch of red pepper flakes, for topping
Prep Time: 5 minutes
Cook Time: 35 minutes
Preheat the Grillet to 400 degrees.
Chop the spinach and mince the garlic.
Heat a deep pan to medium-high OR heat a rice cooker with the STEAM function. Add the butter and let it melt.
Add the garlic and spinach and cook until it’s wilted, about 4 minutes. Add the almond milk, Parmesan, salt, and pepper and stir frequently to thicken, about 5-10 minutes. Remove from heat and let cool.
Stretch out the pizza dough so it will fit nicely in the Grillet, touching all the edges. Place it in the Grillet and cook for 5-10 minutes until there are nice grill lines on the bottom and it is nice and crusty. Flip the dough. While its still in the pan, put the spinach mixture on top, sprinkle with the mozzarella and feta, dollop with pesto, and drizzle with olive oil. Cover the Grillet and cook until bubbly, golden and done, about another 10 minutes.
Very carefully remove the pizza from the Grillet with a spatula. Top with a sprinkle of red pepper flakes and cut with a pizza cutter into 8 even slices.