Ingredients

One 12- or 14-inch pizza crust
2 cups (8 ounces) mozzarella, shredded
1 cup (4 ounces) feta, crumbled
1 cup prepared pesto sauce
1 cup spinach, chopped (fresh or frozen)
1 cup canned tomatoes, diced and drained

Preheat oven to 425 F.
Spread pesto sauce on partially baked crust and top with chopped spinach. Sprinkle mozzarella evenly over sauce, then top with tomatoes and feta. Bake about 15 minutes, or until the mozzarella is melted and the crust is crisp and golden.
Note: If you use frozen spinach, be sure to thaw and thoroughly squeeze out excess water.

Variations:

Chicken Pesto
For a heartier version, replace the spinach with 1 cup cooked chicken (shredded or cubed). Continue with cheeses and tomatoes.

Directions

Chicken Mushroom Pesto

Mushrooms make it even heartier. Replace the spinach with 1 cup cooked chicken (shredded or cubed) and 1 cup canned mushrooms (sliced and drained). Continue with cheeses and tomatoes.