Sun-Dried Tomato Pizzette

The word pizzette is so much cuter than the word pizza. Instantly, I want to pull it from the oven and read it a story. Pizzettes are miniature pizzas, yes, no surprise there, but something about the novelty makes it easier to dress them up..give them a fine dining makeover. 

My favorite toppings are spinach, sun-dried tomatoes, olives, and goat's cheese. And of course, rosemary. I could eat rosemary on anything.

The Recipe

Ingredients:

• 2 packages of whole wheat pizza dough, split into four pieces and rolled into balls
• 2 cups sun-dried tomatoes
• 1 cup Kalamata olives, chopped
• 2 cups spinach
• 1/2 cup goat's cheese
• 2 cups marinara sauce
• 2 tsp dried rosemary
• 4 garlic cloves minced
• 2 roasted red peppers, sliced into strips
• 1-2 tbsp olive oil

Directions:

1. Preheat the oven to 425 degrees and on a heavily floured surface roll out each of the dough balls into 6"diameter(or you can toss them)
2. Spray pizza trays with spray. Spoon the sauce onto each of the doughs. Top the pizzas with the spinach first and the goat cheese last. Drizzle a tad bit of olive oil over each pizza.
3. Cook for 20-25 minutes depending on the thickness of the dough.