“If you use good ingredients, and you don’t take any shortcuts, then you can usually cook something very good.”
- 6 tbsp extra-virgin olive oil, divided
- 2 cloves garlic, finely chopped
- 2 tomatoes, cored and finely chopped
- 1 red onion, chopped
- 1/4 tsp sugar
- 1 tbsp fresh parsley, chopped
- 4 large basil leaves, chopped
- 1/2 tsp sea salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 large pre-baked pizza crust
- 2 tbsp pine nuts
- 2 ounces parmesan cheese, shaved
- 1 cup baby spinach
- Heat 1 tbsp of the oil in a large skillet over medium-low heat. Add garlic and cook, stirring constantly, until light brown, about 3 minutes.
- Stir in tomatoes, onion, sugar, parsley, basil, 1/4 tsp salt and 1/4 tsp pepper and increase heat to medium. Cook, stirring occasionally, until thickened, about 5-8 minutes; set aside.
- Meanwhile, whisk together vinegar, mustard, remaining 1/4 tsp salt and 1/4 tsp pepper in a medium bowl.
- Drizzle in 4 tbsp of the remaining oil while continuing to whisk constantly; set vinaigrette aside.
- Preheat oven to 350 degrees. Top pizza crust with reserved tomato sauce, spreading it out to the edges. Top with half of the parmesan cheese and pine nuts.
- Place pizza in the oven and cook until cheese is melted and the pizza is just heated through, about 8-10 minutes.
- Meanwhile, toss spinach with vinaigrette, then arrange on top of pizza. Garnish with remaining parmesan cheese, cut pizza into slices and serve.