Credit for the original recipe for this one goes out to Clean Eating, you know, since Darin and I eat so clean now. Lysol-as-celery-dip clean. Seriously though, we’ve been trying to eat healthier. What’s the point of busting your butt in the gym if you’re going to eat like a blimp? I’ve already talked about how much “pressure” there is here to stop cultivating mass like a black hole, so we’ve started getting serious about our groceries. Enter these ridiculous pizzas.
The recipe looked pretty tasty and relatively simple, so we went to the grocery. While there, I was completely unable to find the whole wheat pizza crust, and settled on some tasty looking whole grain flatbreads (specifically these). Then we got to the checkout line (there’s always a huge line here, get it together Pavillions) and sure as hell the damn whole wheat pizza crusts are right there. We grabbed one, but on comparison to the flatbread the whole wheat pizza crust was like something on the CDC watch list. We put the crust back and kept the flatbreads, which ended up being a freaking awesome decision.
Fast-forward to dinner time, and I was able to make these with ease. I’ve never purposely wilted spinach before, so I was really surprised at how much was put in the pan compared to how little came out. Fun! We ended up deciding on making two flatbreads – one for each of us. However, we didn’t double any part of the recipe except the cheese. I also added black olives to mine, since I’m a black olive fiend.
As you can see in the photo above, the pizzas turned out just great despite our modifications. The crust was so dang crispy. Each pizza was maybe 8″x10″, making about 6 good-sized pieces. I ate half mine for dinner, and will eat another half for lunch today.
10/10, would make again. (Honestly, if it wasn’t something I’d make again, why would I post about it?)