Last night I made what has become my signature dish. I used to call it faux-Pesto pizza, but that sounded too weird. It is really pretty much that though, but here's what I do:
I make a pizza dough with about 1/3 whole wheat to 2/3 white flour. Spread on a sheet pan & pre-bake until just starting to brown.
I then top the pizza with very scant red sauce, then a layer of baby spinach, an entire layer of fresh basil leaves and then the cheese blend of choice (I use a blend of cheddar, jack and mozzarella). I then liberally cover the cheese with fresh, chopped garlic and pine nuts. Bake it all until bubbling and slightly brown, cool, cut and serve.
It's a great pizza for red wine, but don't get a white within 100 miles of it.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.