Individual White Pizzas with Garlicky Spinach

Best white pizza ever! Chewy/crisp (store-bought) crust, with 2 layers of cheese - under AND over fresh, garlicky spinach. Showered with parmesan and crushed red pepper flakes, you'll find unmistakable passion in every bite. And the whole experience is ready in less than 20 minutes.

Truth be told, I made these individual pizzas on a whim. The crusts were a total impulse buy at the grocery store. When making pizzas at home, I either make my own dough (albeit rarely), or I used refrigerated or frozen dough. Using these store-bought crusts changed my prep game entirely! The pizzas were assembled in a flash and they baked to perfection. For me, that means the crusts stayed relatively thin. I love thin pizza. When you start with refrigerated/frozen dough, sometimes the dough rises too much for my liking. Mind you, I still eat the pizza when the crust is thick.
But with these pizzas, I enjoyed the perfect crust thickness AND I dodged a ton of prep time! Sautéing the spinach is the longest part, and that takes 2 minutes!
And, check this out, I have a trick for keeping the pizza crust from getting soggy - and it's called double cheese layers! The crust is brushed with olive oil, and then topped with mozzarella BEFORE the spinach layer is nestled on top. The cheese on the crust creates a flavorful barrier, preventing the spinach from soaking the crust. And look at that cheese pull!!

As I mentioned above, you can also make these pizzas with refrigerated or frozen pizza dough. Simply follow the instructions on the package for baking temperature and cooking time.

Individual White Pizzas with Garlicky Spinach

1 tablespoon olive oil, plus more for brushing on the pizza crust
10 ounces fresh baby spinach leaves, or frozen thawed spinach
2 cloves garlic, minced
Salt and freshly ground black pepper
4 (7-inch) prepared pizza crusts, I used Moma Mary's
2 cups shredded mozzarella cheese, or more if desired
2 tablespoons grated parmesan cheese
Crushed red pepper flakes for serving, optional

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
Heat the oil in a large skillet over medium-high heat. Add the spinach and cook until the leaves start to wilt, stirring frequently to move the uncooked leaves from the top to the bottom. Add the garlic and cook for 1 minute. Season to taste with salt and pepper and remove the pan from the heat.
Arrange the pizza crusts on the prepared pan and brush the surface of the crusts with a little olive oil. Sprinkle a little mozzarella cheese (about 2 tablespoons each) onto the center of the pizza crusts. Top the cheese with the spinach. Top the spinach with the remaining mozzarella cheese. Sprinkle the parmesan cheese over top.
Bake for 7 to 10 minutes, until the crusts are golden brown and the cheese is bubbly. Serve with crushed red pepper flakes on the side.
Serves 4