Mini Gorgonzola Pizza Appetizers recipe

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Ingredients

1 (14 ounce) package refrigerated pizza dough
1 tablespoon olive oil, or as needed
1 pound fresh spinach
1 (7 ounce) container pesto
½ pound crumbled Gorgonzola cheese
1 cup pitted Kalamata olives, sliced
1 small sweet onion, thinly sliced

Nutrition Info

147.8 calories
carbohydrate: 9.9 g
cholesterol: 13 mg
fat: 9.5 g
fiber: 1 g
protein: 5.7 g
saturatedFat: 3 g
servingSize: -
sodium: 379.5 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Roll out pizza dough and cut out circles about 3-inches in diameter. Place mini crusts on a baking sheet.

  3. Bake in the preheated oven until slightly golden, about 5 minutes.

  4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir spinach in the hot oil until cooked down and softened, 5 to 7 minutes. Let cool for about 5 minutes, remove most of the liquid by squeezing.

  5. Cover mini pizza crusts lightly with pesto, leaving a small, plain border. Top each with sauteed spinach, Gorgonzola cheese, olives, and onion slices.

  6. Bake in the preheated oven until cheese melts, about 5 minutes.

Recipe Yield

2 dozen mini pizzas

Recipe Note

One of my favorite pizza recipes for appetizers, or you may add a tossed salad and you're set for a gourmet lunch with wine. If you make your own pizza dough, add 1 cup of whole wheat flour to replace 1 cup of all-purpose flour in the recipe. Makes a healthy and tasty pizza dough.

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