Greek Pizza

This recipe was a direct result of one of my Mama's "goody bags" that she sent to me earlier in the summer when I first moved out to the city.  You can by the crust at almost any grocery store or local deli (my mom sent the package from Ohio, and am assuming she got it from Sauder's-where she usually does her grocery shopping-and I've seen it in various locations across the city).  Also, I added a slight improvisation by adding mushrooms into the bunch (a very yummy ingredient if I do say so myself).  As far as lifeskills are concerned...as much as I love to cook and experiment, I've realized that it never hurts to have a couple of microwaveable dinners in the freezer for those unanticipated days where you either have to stay late after work or get caught up due to train delays (meals from Amy's Kitchen tend to be my favorite since there a more "health-conscious" choice contrasted with easy mac-which is still quite delicious).  

INGREDIENTS

-Rustic Crust Pizza Crust

-3-4 oz. of favorite pizza sauce or basil pesto (Rustic Crust also makes terrific pizza sauce to accompany their crusts

-3 sliced plum tomatoes (since I couldn't find a plum tomato for the life of me at Whole Foods, I just used a regular tomato)

-1 small bunch of broccoli florets (again Whole Foods only sold these ENORMOUS bunches of whole broccoli, so I just cut of the massive trunk piece and then sprinkled the tops over the pizza)

-2 oz. of black olives (preferably Kalamata-also to save yourself some time and energy, make sure to buy pitted olives)

-1 oz. feta cheese

-1 small bunch fresh spinach

-olive oil 

-Fresh garlic, minced

-3-4 oz. grated mozzarella 

DIRECTIONS

-Preheat oven to 450 degrees fahrenheit

-Spread pizza sauce or basil pesto on crust

-Sprinkle a light layer of cheese

-Place tomato slices, broccoli florets, olives, and spinach

-Crumble feta cheese over top

-Add minced garlic (optional-I forgot to buy it this time, and it still tasted delicious)

-Top with mozzarella, brush with olive oil, and bake for eight to 12 minutes

-Reduce oven to 425 degrees fahrenheit and bake directly on oven rack for best results (considering how large the number of toppings pile up, I would strongly advise against this since I'd rather place it on a baking sheet and have less optimal results but also less of a mess to make).

BONUS

It's possibly even more delicious heated up for leftovers!