I don't know which came first, my childhood nickname, Lisa Pizza or my love of pizza.
Anywho, my family loves my homemade pizza. I usually make them on a Friday night and change up the toppings from week to week. In this post, I'm sharing the tried and true favorite recipe.
If you chose, you can make it vegan, vegetarian, include meat and cheese or leave it off. This also works well on gluten free dough. You can't go wrong.
Here's how I make Lisa's Pizza...
- Whole wheat pizza dough (from Trader Joe's or Whole Foods) or Bob's Red Mill, Gluten Free Pizza Dough
- 1 cup baby spinach
- 1 roma tomato
- 1/2 c red onion
- 1 1/2 c mushrooms
- 1/4 c kalmata olives
- 2 tbs feta cheese (can also use goat cheese or omit dairy)
- 2 tbs pesto sauce
- 1-2 tsp cornmeal or flour
- Salt, garlic poweder, red pepper flakes
- 1 tbs extra virgin olive oil
Preheat oven to 425 degrees.
This works best on a pizza stone.
Coat the stone or pan with olive oil to prevent dough from sticking, then place room temperate dough on stone for rolling out. Sprinkle cornmeal or flour on the dough surface to prevent sticking to rolling pin. Use roller to spread dough to cover the stone surface evenly.
Place pesto on the dough to prepare for pizza layering.
Place spinach on top of the pesto, then sliced onions, tomatoes, mushrooms and olives (add what ever toppings tickle your fancy). Top with cheese (or omit). Season to taste!
Bake for 15 minutes. Drizzle extra virgin olive oil on crust.