Pesto-Veggie MYOP

A few weeks ago was Be Well week here at Georgetown, and Leo's was quite involved in getting people to eat healthier and smarter. I decided I'd post something I made a little while ago, which is a much healthier pizza than those we usually make (decked out with any combination of cheeses, pepperoni, sausage, bacon, and ranch dressing)

Ingredients:

Pesto Sauce (from fresh pasta line)

MYOP crust

Mozzarella Cheese

Baby Spinach leaves

Onions

Green Peppers

Tomatoes

Black Olives (optional)

Oregano, Parmesan Cheese

The key to this is getting the pesto from upstairs. Generally if you bring the workers a small bowl and ask for a scoop or 2 or sauce, they'll oblige. Take that downstairs and spread it on a pizza crust, saving a little bit to go on top at the end. Sprinkle with Mozzarella cheese, then arrange baby spinach leaves over. Sprinkle evenly with onions, peppers, tomatoes, and olives if desired. Let the pizza cook, then top it off with the remaining sauce drizzled over, plus some oregano and Parmesan.

Note how the olives here really add to the appearance of the pizza, but if you're not a fan, it's definitely good enough without them.