Spinach, Basil and Tomato Pizza

All I can say is, YUM.  I often make a quick appetizer where I slice roma tomatoes, add chopped basil, salt, pepper and then mozzerella chees. I bake it at 350/375 until the cheese melts and just starts to brown.  It's a hit in our house and good.  The other day, I decided to add it to a pizza.  

Ingredients:
2-3 Medium Roma tomatoes, sliced about 1/4" thick
1/2 cup chopped, fresh, baby spinach
1/4 cup chopped fresh, basil (get fresh, trust me)
1/4 onion, chopped
2 cloves garlic, chopped
1 1/2 TBSP herb cream cheese
4 oz shredded mozzerella
salt and pepper

Instructions:
1. Since I am too afraid (wait, I mean I don't want to dirty the eating table and the counter doesn't have enough room!) to make my own pizza crust, I buy from the store and pre-bake according to instructions.
2. While the pizza crust is pre-baking, sautee the onions and garlic in a little extra virgin olive oil until tender crisp (or the onion is starting to become translucent.)  I also use the opportunity to chop the tomatoes, basil and spinach if it hasn't been done yet.
3. When crust is pre-baked, remove from oven. Put cream cheese in center of the crust and spread all over.  It will melt as you spread, no worries about that. 
4. Spread onions and garlic evenely over crust, then lay tomatoe slices in one layer.

5. Add spinach and basil evenly over the top.

6. Sprinkle salt and pepper, then the mozzerella, over it all.

7. Put it back in the oven for 6-10 minutes until the cheese is melted and just starts to brown.
NOTE: Do not forget about it, do not let the cheese get this brown, it's overbaked at that point. 

BONUS NOTE: Even overbaked, it's still yummy! Especially with a good Pinot Grigio. This particular one is Kris 2009.

Enjoy... pizzas are becoming one of the best experimental dinners for all of us in the house.

Cheers! Beck