Spinach Salad Pizza

Preheat the oven to 400 F. Spread the tomatoes in an even layer on a small baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir to evenly coat. Roast in the oven for 15 minutes or until the tomatoes begin to wilt. Then remove from the oven and set aside.

Lay the tortillas out onto a large baking sheet. Divide the tablespoon of olive oil evenly among the tortillas and spread evenly with a pastry brush. Bake them in the 400 F oven for about 10 minutes, until lightly browned and crisp. Remove from the oven and set aside.

Meanwhile, heat a small skillet over medium heat. Add the pancetta and cook, stirring frequently, until the pancetta is crisp and the fat is rendered. Remove the pancetta from the skillet and set aside, reserving the drippings in the pan.

To the pancetta drippings, add the onions and a pinch of salt. Cook on medium-low heat for 15-20 minutes or until caramelized and very soft.

While the onions are cooking, heat a small saucepan over medium heat. Add 1 teaspoon of olive oil, and the mushrooms. Sauté for 5 minutes, until the mushrooms begin to soften. Remove from heat and set aside.

To assemble the pizzas: Lay about 1/2 cup baby spinach leaves on top of the crisped tortillas. Top each with 1/4 of each: cooked pancetta; cooked mushrooms; caramelized onions; roasted tomatoes; goat cheese and pecans. Lightly drizzle the dressing on top and cut into slices with a pizza cutter.

Notes:
I buy the Chianti vinaigrette from a local pizza place. If you can’t find something similar in the store or a restaurant near you, any vinaigrette will do. Just use your favorite dressing for spinach salads. I think that even a simple drizzle of good balsamic vinegar and olive oil would be perfect with this pizza.

I decided to make this “pizza” on crisped tortillas because I wanted a very thin and crispy crust. It was great, but feel free to substitute your favorite pizza or flatbread crust recipe!