White Pizza with Spinach Salad

**not gluten free**

The Husband recently told me he will be in class until 2200 on Tuesday nights.  For someone who cooks dinner every night then takes care of the house chores, Tuesdays suddenly became an inspiring night to catch up.  I could work on all of the crafts I’ve started but have yet to finish.  Perhaps I can catch up on my reading that is awaiting reviews.  I might possibly do a little writing and stop giving myself heartburn with the last minute deadlines (that aren’t exactly last minute since I know about them a month in advance).

Alas, this past Tuesday night was packed with errands that I neglected over the weekend that left me no choice but to walk in the door at 1900, exhausted and hungry.  I still had to call the airline and make a reservation to get to Vegas in October where Tammy Munson and I plan to tear up the town (as much as two married milspouses can do with an escort of many more military bloggers).

I needed something quick and comforting to warm me from the chilly weather that had been spitting rain all day.  I also needed something that wouldn’t take much time as I still had PT to do along with everything else.  Of course Ina Garten, The Barefoot Contessa, never disappoints.  The original recipe is for a full white pizza with homemade pizza dough and an arugula salad.  Give her dough a try sometime, it’s an easy and delicious pizza dough… just requires a bit more time than I had to spare on my catching-up Tuesday night.  Alas, The Husband has just informed me that his Tuesday night class has been moved to Wednesday afternoon.  I’ll have to find another day to not catch up on everything.

White Pizza with Spinach Salad
Adapted from Ina Garten, The Barefoot Contessa

1 demi French bread loaf
2 T olive oil
3 cloves garlic (this was a ton of garlic but my goodness it was delish!)
1 t crushed red pepper flakes
3 slices fresh mozzarella (water-packed)
2-3 T grated Asiago cheese
2-3 T grated fresh parmesan
2 c fresh spinach
1 T olive oil
Juice of half a lemon
Salt & pepper

Preheat oven to 350 degrees.

In a small saucepan, heat 2 T olive oil with the chopped garlic and red pepper flakes over low heat until fragrant (about 3-4 minutes).

Slice the demi loaf in half and open it up.  Brush the garlic/pepper oil onto the bread and place mozzarella on bottom half, then sprinkle with Asiago and Parmesan.  Place on a foil lined cookie sheet and bake for about 10 minutes until the cheese has melted and slightly browned.

Meanwhile, toss the spinach, remaining 1 T olive oil and lemon juice in a small bowl.  Season with salt and pepper.

When the pizza is done, allow to cool slightly, top with spinach and enjoy!

Truth be told, this was unfrigginbelievable.  I will definitely make the pizza again someday with a true pizza dough and arugula.  It doesn’t reheat very well as soon as the spinach salad tops it, so you’ll have to find someone to pawn that other half off on.