My variant of a spinach pizza. As most toppings, not very involved, though there are a few things to keep in mint for a perfect result.

Ingredients

• frozen or blanchend spinach
• red onion
• soft mild goat cheese
• pine nuts
• tomatoe sauce
• mozarella

Instructions

Blanche or defrost the spinach (I usually let it defrost over night in a sieve in the sink). Now press out as much liquid as you can with your hands.If you have baby spinache, you are good to go.

If you use normal spinach leafes form a block after pressing out the water and cut it thinly. Otherwise the leaves will be a pain to eat as you most likely will pull off all toppings with the spinache leaves.

In regards to the cheese, goat cheese does make a big difference over cow based ones. However try to get a mild one to not fully overtone all other incredients.

For baking start with the tomatoe sauce and the mozarella. Afterwards add the spinach in little portions, little cubes of the goat cheese and the red onion rings. Add the pine nuts after baking or they will burn.