Super Bowl Recipe #2: Spanish Spinach and Tomato Pizzas

We needed a little snack to hold us over until the Ribs and Collards are done.

2 T. Spanish Olive oil, plus extra for brushing and drizzling
1 onion finely chopped
1 garlic clove, finely chopped
14 oz. canned chopped tomatoes
3 cups baby spinach leaves
salt and pepper
2 tbsp. pine nuts.

The recipe actually included instructions to make your own Pizza Dough. I used the Pillsbury Ready Made Thin Crust.

Preheat Oven 400^.

To make the topping, heat the olive oil in a large, heavy-bottom skillet. Add the onion and cook for 5 minutes, or until softened but not browned. Add the garlic and cook for an additional 30 seconds. Stir in the tomatoes and cook for 5 minutes, letting it bubble and stirring occasionally, until reduced to a thick mixture. Add the spinach leaves and cook, stirring, until they have wilted a little. Season the mixture to taste with salt and pepper.

Spread each base with the spinach mixture to cover, then sprinkle the pine nuts over the top. Drizzle a little olive oil over each pizza. Bake in the oven for 10-15 minutes, or until the edges of the dough are golden brown. Serve Hot.

Cookbook Credit: Tapas "easy recipes for tasty tapas dishes