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.