Other tasty additions, should you desire, would be artichokes, feta cheese and/or red onion.
Enough (whole grain) dough to make 2 large pizzas (use whatever homemade recipe or store bought dough you like)
1 can tomato paste
1 cup water
1 clove garlic, minced
1/2 tsp Italian seasoning
Crushed red chili flakes, to taste (optional)
Salt and pepper, to taste
1 300g box frozen, chopped spinach, thawed or 1 lb fresh baby spinach, chopped.
1 cup good quality black olives (kalamata or sundried are best)
1/2 cup julienned sundried tomatoes
2-3 cloves garlic, minced
1/4 cup red wine vinegar
1/2 tsp dried oregano
200g shredded low fat mozzarella or non-dairy cheese of choice
Combine all the ingredients for the sauce in a small sauce pan. Simmer for a few minutes over low heat until thickened. Remove from heat.
Saute topping ingredients in a skillet over medium heat for about 3-4 minutes. Remove from heat.
Spray your pizza pans (if using) with non-stick spray and sprinkle with cornmeal. Roll out your dough to desired shape, size and thickness. Spread sauce over entire surface of the dough, sprinkle with cheese and then divide toppings and make an even layer on top of cheese. If using regular pizza pans (not a pizza stone), bake in oven at 500F for about 25 minutes, rotating pizzas from top to bottom racks half way through. Makes 2 large pizzas. Refrigerate leftovers for up to 4 days or freeze.