Emily Richards' BBQ pizza recipe
Published Friday, June 2, 2017 11:50AM EDT
Last Updated Friday, June 2, 2017 1:35PM EDT
Brie Sundried Tomato Spinach Pizza
Enjoy these pizzas while watching the game or as an appetizer with friends. Serve it up with grilled sausages and chicken for a new side dish idea.
Makes 8 pieces.
1 small ball pizza dough (homemade or Half a pkg of storebought dough)
1/4 cup (60 mL) basil pesto
1 wheel (200 g) brie cheese, sliced
1 pkg (150 g) fresh baby spinach, washed (about 4 cups packed)
1/4 cup (60 mL) chopped sundried tomatoes in oil
1 clove garlic, minced
2 tbsp (30 mL) pine nuts, toasted
On cornmeal dustsed pizza peel, press out pizza dough. Spread with pesto. Top with brie; set aside.
In large nonstick skillet, cook spinach over medium high heat for about 3 minutes or until wilted. Drain any excess liquid. Add sundried tomatoes and garlic and cook for 2 minutes.
Spread spinach mixture over dough and sprinkle each with pine nuts.
Slide pizza onto well heated pizza stone over medium high heat (400 F); close lid and grill for about 8 minutes or until dough is light golden around edges and cheese is melted.