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- Preparing Time: 50 minutes
- Total Time: -
- Served Person: 24
- 1 tablespoon olive oil, or as needed
- 1 (14 ounce) package refrigerated pizza dough
- 1 pound fresh spinach
- 1 (7 ounce) container pesto
- 1/2 pound crumbled gorgonzola cheese
- 1 cup pitted kalamata olives, sliced
- 1 small sweet onion, thinly sliced
- Carbohydrate 9.9
- Cholesterol 13
- Fat 9.5
- Protein 5.7
- Sodium 379
- Calories 148 calories;
Preheat the oven to 425 degrees F (220 degrees C). Roll out pizza dough and cut out circles about 3-inches in diameter. Place mini crusts on a baking sheet. Bake in the preheated oven until slightly golden, about 5 minutes. 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. Cover mini pizza crusts lightly with pesto, leaving a small, plain border. Top each with sauteed spinach, Gorgonzola cheese, olives, and onion slices. Bake in the preheated oven until cheese melts, about 5 minutes.
