Fresh Mommas Favorite Recipe

Combine sauces

In a small bowl, stir together 1 cup pizza sauce and 1/2 cup basil pesto until smooth and evenly blended. Add 1 tablespoon olive oil and 2 teaspoons minced garlic; mix to incorporate. Taste and adjust salt (up to 1/4–1/2 teaspoon) and pepper if needed.

Set the blended sauce aside at room temperature while you prepare the toppings so flavors meld and garlic softens slightly.

Prepare mushrooms

Heat a medium skillet over medium-high heat. Add the sliced mushrooms (8 oz) and sauté, stirring occasionally, until they release their moisture and the edges turn golden, about 6–8 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper toward the end. Remove mushrooms to a plate.

Wilt spinach

If spinach is very fresh and tender, you can use it raw. To lightly wilt: return the skillet to medium heat, add a drizzle (about 1 teaspoon) of olive oil, add the packed 4 cups spinach in batches, and toss until just wilted, 1–2 minutes. Season lightly with a pinch of salt (about 1/8 teaspoon). Remove and drain any excess liquid on paper towels.

If using thinly sliced red onion, lightly toss with the mushrooms in the last minute of sautéing to soften slightly (optional).

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Evenly spread the pesto-pizza sauce blend over the dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to spread thinly and consistently.

Scatter the sautéed mushrooms evenly over the sauced dough, then distribute the wilted (or raw) spinach across the pizza. If using the optional red onion, sprinkle it now.

Tear or sprinkle 1 cup mozzarella evenly over the toppings. Finish with 2 tablespoons grated Parmesan, a pinch (1/4 tsp) of red pepper flakes if desired, and a light grind of black pepper.

Bake on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly browned.

Remove the pizza from the oven and let rest 2–3 minutes. Slice and serve immediately. Optionally drizzle a little extra-virgin olive oil or a small spoonful of remaining pesto on top for extra flavor.