Claudia's Roquefort Spinach Pizza

If everyone knew how absolutely simple it is to bake a fresh pizza, American fast food chains like Pizza Hut, Papa John's and Dominoes would go out of business.

This evening my husband Steve and I were heading out to a 7:30 showing of The Girl Who Kicked The Hornet's Nest (a Swedish film based on the NY Times Bestsellers), so I needed to whip up something quick and easy before we headed out to the show.

The result was a wonderfully delicious and fairly healthy wheat crust pizza with spinach and Roquefort cheese. I always keep a ball of fresh dough in the fridge for such impromptu occasions. For those of you who do not bake, pizza dough is quite inexpensive and can be purchased from the local bakery section of your supermarket.


Roquefort Spinach Pizza
Serves: 4
Bake time: 20 minutes
Prep time: 15 minutes
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Pizza dough
1/2 cup grated Kasseri cheese (Kasseri is a mild, slightly salty cheese that is similar to Fontina. It makes a nice contrast to the Roquefort, but mozzarella is fine if Kasseri is unattainable).
1/4 cup sliced black olives
1/2 cup pizza sauce
Pepperoni (optional)
2 tbsp. Roquefort, crumbled
Salt, pepper
Butter
Fresh spinach leaves (baby spinach is preferable)

Preheat oven to 350 degrees.
Roll pizza dough into long, rectangular shape (to fit baking sheet).
Place dough on greased baking sheet and bake for 8-10 minutes until golden brown.

Remove dough from oven, brush with butter or margarine.

Spread pizza sauce on top of dough, leaving 1 inch crust perimeter.
Spread grated cheese on top of pizza dough. Sprinkle Roquefort cheese on dough. Add the rest of your desired toppings and bake in a 300 degree oven for 8-10 additional minutes.

Enjoy!