Spinach and Tomato Pizza

Start by heating your oven to 400ºF. Roll out your pizza dough, using a little flour if needed, to fit a large round pizza pan. Spray your pan with nonstick spray and place the dough over the pan, stretching it if necessary. Drizzle 1/2 tablespoon of olive oil and 1 teaspoon of sea salt on the dough and spread out evenly with your hands. Now pop that sucker in the oven for 7 minutes.

While the dough is cooking, start the tomato mixture. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Toss in the onion and sauté for about 4 minutes, adding the garlic in the last 30 seconds. Add the canned tomatoes, Italian seasoning, 1/2 tablespoon of olive oil and the remaining 1 teaspoon of sea salt. Mix well and let cook for about 4 minutes.

Once dough has cooked for 7 minutes, pull it out of the oven. Spread the tomato mixture on the dough evenly. Add baby spinach, covering the whole pie. Top that with the sliced mozzarella and thinly sliced tomato. Drizzle the remaining 1/2 tablespoon of olive oil over the top. Pop it back into the oven for another 10-14 minutes. You want the cheese to be melted and start to brown but make sure the crust doesn’t burn.

Very thinly slice the prosciutto, like you’re juilienning it. Do the same with your basil. Once the pizza has come out of the oven, top with the prosciutto and basil. Slice and serve!