• 6 ounces baby spinach leaves, washed
• 1/4 cup water
• olive oil
• 1 thin and crispy pizza crust (here's ours)
• (1) 16 ounce can Italian style tomatoes, drained

• 1/2 cup roasted red peppers, drained and sliced
• 4 ounces goat cheese, 1/4 inch slices
• 1/2 cup kalamata olives, pitted, halved and drained
• 2 cups mozzarella cheese
• dried oregano

If using our thin and crispy pizza dough, prepare ahead of time and heat oven to 500°. If using a store-bought dough, follow directions for oven temperature.

Bring 1/4 cup of water to a boil in a medium sauce pan. Add the spinach, cover and turn off the heat. Let sit 5 minutes to wilt spinach. Drain and dry well on paper towels. Brush pizza dough with olive oil. Drain tomatoes and spread evenly over the oiled crust. Add the wilted and dried spinach, then roasted red peppers, kalamata olives and the goat cheese. Spread mozzarella over the pizza and sprinkle with dried oregano. Cook at least 10 minutes until bubbly and starting to brown.