Creamed Onions and Spinach Pesto Pizza with Dates and Dry SalamiOnce I was in the kitchen cutting up the onions, all the pieces to my pizza starting falling into place like a really fun puzzle. I had spinach, walnuts, and parmesan reggiano so I was going to make a pesto! I had mozzerella and asiago cheese so I had a great melter of a cheese and a great taster of a cheese. I had dry Bianco D'ior salami and dates so I had a variety of toppings for a more full flavor profile and extra texture dimensions. Plus of course I had the package of 2 small Boboli pizza crusts which I honestly always pick up when I am out food shopping. It's like having bread in the house-it's a staple plus they have been fail-safe for me years, and to be honest I haven't gotten that homemade pizza dough just right yet. O_0
Pizza in the back = Dates, Pizza in the front = None, and Featuring our Graffiti Coffee Table Customized by Pete!
Here's my 10 Steps to the Creamed Onion and Spinach Pesto Pizza Pie:
- First, I followed Marie's recipe exactly only scaling down because it's just me and Pete eating here!
- Second, I made the spinach pesto. I am sure everybody has their go-to pesto recipe on hand so I wont' bore you guys with mine. However, I will mention that I add lemon juice for zing and to thin out the sauce a bit.
- Third, preheated the oven to 375.
- Fourth, laid down the pesto on the Bobolis.
- Fifth, laid down 2 pieces of deli cut asiago cheese.
- Sixth, creamed onions went all over the place.
- Seventh, sprinkling of shredded mozzerella cheese making sure to take it all the way to the edges so it binds all the toppings together.
- Eighth, placed the chopped dates and salami.
- Ninth, baked for 35-40 minutes.
- Tenth, let it cool, did my pizza cutta thing and devoured it!!