So says my daughter when she spied this pizza coming out of the oven. If the people you feed don't like green in general, try this pizza. It's the first way I got my kids to eat spinach, and remains a tasty option when I get spinach in the farm share. Especially when it's cold and my body craves warm things, not cold green smoothies. Seasonal eating at its best.
This pizza uses the spinach crust from my Deployment Pizza, adds a (put up, from my freezer) fresh tomato pesto from Heather at In Her Chucks, and tops it off with a creamy Philly-Italian shred blend. Tonight's tomato pesto sauce uses red farm share tomatoes, arugula pesto, and cashews. It's delicious--as are all the permutations of fresh tomatoes, green herbs, and salted nuts that I've tried so far. I cannot wait until summer when each week I plan to whip up a new fresh tomato pesto for the pizza. For now, however, I'm delighted I discovered Heather's recipe in time to put up several batches of sauce for pizza.