Pizza dough or Boboli
1 TBSP pesto (for a small 2 person pizza, more for larger pizzas)
Heirloom or other tasty fresh and ripe tomato, sliced, blot dry with paper towels
2-3 (or more) oz mozzarella, diced
1 1/2 cups fresh spinach
3 TBSP chopped fresh basil
Italian Seasoning (dried)
Balsamic glaze (can use store bought glaze or reduce balsamic vinegar in half)
Olive oil for brushing around crust
Cornmeal for baking stone and pizza peel
Sprinkle cornmeal over pizza stone and pizza peel. Place stone in oven and preheat oven to 500 degrees. Roll out dough, if using, or place Boboli on pizza peel. Spread pesto to within 1/4-1/2 inch of edge of dough. Sprinkle spinach over pesto. Lay tomato slices on top of spinach. Drop mozzarella over tomato. Sprinkle with Italian seasoning. Brush rim of crust with olive oil.
Tranfer pizza to pizza stone and bake for 5-7 minutes or until crust is brown and cheese has melted (can be double that time if not using pizza stone). Remove, sprinkle with chopped basil and drizzle with Balsamic glaze. Serve and enjoy.