Two weeks ago I mentioned that we pulled out all of our plants in our middle raised bed and harvested what we could. We ended up with a huge pile of New Zealand Spinach and basil along with two huge bowls of tomatoes and three tiny jalapenoes. In an effort to not let all those great greens go to waste, I opted for a totally green loaded pizza.
I opted to use just the Cinnamon and Genovese basil for the pizza, saving the Thai basil for another dish. Sliced tomatoes and our little jalapenoes rounded out the toppings for our final harvest pizza.
For pizza crust, I've been using Gluten Free Girl's recipe for awhile now - but I've also started tweaking it a bit for our out personal tastes. I've been adding an egg to the dough and using oat flour in my mixture - I feel like both make for a heartier and fluffier crust. However, the recipe is great as is - so no need to experiment if you don't feel up for it!
Prepare your pizza crust according to the directions of your recipe. In my case that means getting all the way through pre-baking the crust.
Top with pizza sauce, spreading evenly across the crust.
Sprinkle 3/4 of the cheese evenly across the crust.
Place the spinach greens, tomatoes, and jalapenoes evenly across the crust - there will be some layering involved. I use the tomato slices to hold down the greens.
Sprinkle the remaining 1/4 of the cheese across the top of the greens.
Bake your pizza at whatever temperature your crust prefers until the cheese is melted to your liking - be watchful to make sure your greens don't burn! Also, in my experience - the hotter the oven, the better the pizza.
After you take the pizza out of the oven, sprinkle the basil on top and allow to cool for a minute or two to make slicing easier.