Badda Bing Pizza With Pesto-Esque Sauce

Same old story: home from the farmers' market, bag of produce, and no dinner plan. Here you go. I prefer square pan pizza to round. I tried to specify measurements but I don't measure when making pizza-my apologies. A little of this, a little of that....have fun!

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 pizza

Ingredients

• 1  pizza crust, see Easy Peezy Pizza Dough (Bread Machine Pizza Dough) (I used ratio of 2 cups white flour/1 cup whole wheat flour. Also add 1/2 teaspoon fennel.)
• 1  medium onion, sliced into crescents
• 2  cups  sliced mushrooms, any variety
• 1⁄2 tablespoon elephant garlic, minced (roasted is even better)
• 2  cups  fresh  baby spinach leaves, coarsely chopped
• 3⁄4-1  cup  imported cheese, grated (I always use a combination of whatever cheese I have on hand ( romano, myzithra, feta, parmesan, etc)
• 2  firm tomatoes, sliced lengthwise
• 3⁄4 cup  sliced black olives
• 1⁄4 cup pine nuts
• 1  tablespoon fresh oregano or 1⁄2 teaspoon  dried Greek oregano
•  freshly grated black pepper

• Pesto-esque Sauce

• 2  cups fresh basil leaves
• 2 -3  tablespoons olive oil
• 3  tablespoons pine nuts, coarsely chopped (can sub hazelnuts, walnuts or almonds)

Directions

1. Prepare the pizza dough as indicated in recipe (link) above, up until the point before baking the dough.
2. Preheat oven to 425 degrees.
3. First, saute the onion, mushrooms and garlic for about 2 minutes or just until softened. Add the spinach and "cook down" for about 2 minutes, but no longer, stirring often. You don't want the spinach slimery or soggy. Set aside to cool slightly.
4. Make the pesto sauce by whirling the ingredients in a blender about 30 seconds. Set aside.
5. NOTE: for the pizza dough I place the dough in a 18 x 13 x 1 inch aluminum cookie sheet. Prick the dough in random places all over with fork tines. (This allows the olive-y oil-y goodness to seep into the dough.).
6. Begin by spreading the pesto sauce onto the dough, making sure the edges of the dough are covered witht the pesto to avoid drying out. Spread on the sauteed mushroom/spinach mixture and finally add 2/3 of the grated cheese.
7. Arrange the tomatoes on top, then the olives, pine nuts, oregano, black pepper, and remaining cheese. Drizzle with a tablespoon of olive oil.
8. Bake in preheated over at 425 degrees for about 18 minutes, turning 1/2 turn after 9 minutes for even cooking. Remove from oven and let sit for 5 minutes.
9. Cut up into squares and serve.
10. Cooking time does not include preparing the pizza dough.