Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 12" Pre-made pizza crusts -or low-fat, you decide)
1 lb Fresh spinach (flat -- 1 1/2 c Romano cheese (grated)
-leaved is best) 1 1/2 c Pesto (runny -- not chunky)
1 lb Mozzarella cheese (whole --

-----------------------FAVORITE PESTO----------------------------
1 1/2 c Extra Virgin Olive Oil 1/2 ts Salt
2 c (packed) Fresh Basil 1 Head (yes head -- not
1/2 c Walnuts or Pine Nuts -garlic

Blend all pesto ingredients till fairly smooth Some pre-made pizza
crusts are better if you "toast" them in the oven. If this is so,
then toast your pizza crusts. Pre-heat oven to 400 degrees F. Wash
remove all stems from spinach. Get the spinach as dry as possible.
Pile spinach on pizza crusts. Should be about an inch to an inch a
half tall with spinach.

Drizzle at least 1/2 cup pesto onto spinach on EACH pizza, don't use
more than 3/4 cup pesto per pizza.

Spread mozzarella evenly on pizzas, then spread romano evenly on
pizzas. Bake at 400 degrees 8 to 12 minutes.

They are done when the mozzarella is bubbly the romano is lightly
browned.

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