Fresher Style: Goat Cheese and Spinach Pizza

It is early Monday morning on the North Fork. The atmosphere is dark and rainy. My weekend has been very busy and the last thing I can think of doing when I get home is making a homemade meal. At 7:00 a.m. one doesn't know what they will feel like eating at 6:30 p.m., however I happen to know a favorite that I can re-make fresh from home instead of reaching into the Stop & Shop freezer - Goat Cheese and Spinach pizza.

Our house loves the frozen pizza from Stop & Shop but it is loaded with salt. We end up drinking huge glasses of water unable to quench our thirst afterwards. So, I've decided to build the yummy dish in a few inexpensive, simple steps.

Here's what I'm going to do:

1. Start with flatbread. It bakes perfectly in the oven and will be the best consistency with the goat cheese.
2. Build your pizza by spreading a layer of canned tomato sauce, seasoned with only garlic powder and onion powder. (Add salt if desired but the cheese and spinach will have salt.)
3. Then spread a very thin layer of shredded mozzarella cheese.
4. Sautee spinach with a small amount of olive oil and sea salt. Then, drain and place small finger-fuls strategically around the pizza.
5. Cut plum tomatoes into small slices and place.
6. Lastly, slice medium-thick chunks of a plain goat cheese log and space out around the flatbread pizza.
7. Bake in the oven at 425 for about 7-8 minutes.

These pizzas will be personal sized so repeat accordingly. You may need more than one per person.

These should be delicious and a quick fix for a Monday evening dinnertime. The heated goat cheese chunks are so delicious on the warm flatbread with the sauteed spinach.

For the wine pairing portion, I would recommend a cabernet franc or a medium-bodied red blend.

As always, I would love to hear your feedback if you end up trying this recipe or any other. Good luck making it through your Monday!