Spinach Artichoke and Tomato Pizza

I want to go back. Now.

I want to sit on deck and watch views like this all day long.

And watch my children enjoy the sunshine, sand and caribbean blue just as much as I do.

We came home to frozen pipes and a severely cracked ceiling from the weight of the snow that fell while we were gone.

Joy.

Spinach Artichoke and Tomato Pizza

(adapted from Every Day with Rachael Ray)

makes 2 pizzas

1 prepared recipe for pizza dough (here is mine)

5 Tb extra virgin olive oil

3 cloves garlic, minced

1/4 C chopped flat leaf parsley

salt and pepper

8 ounces shredded mozzarella cheese (grate your own....it melts and tastes so much better than the pre-shredded stuff that is coated in wax to keep it from sticking!)

5 Tb grated fresh parmesan cheese

14 ounce can artichoke hearts, drained and chopped

2 C fresh spinach, chopped

2 roma tomatoes, chopped

1. Preheat your pizza stone to 475 degrees for at least 20 minutes before baking on it.

2. In a large bowl, combine the olive oil, garlic and parsley. Season with salt and pepper.

3. Stretch out your dough into two 12 inch circles. Spread 2 Tb of the garlic mixture onto each pizza, leaving a border for the crust. Sprinkle with the mozzarella and parmesan.

4. Toss the artichokes, tomatoes and spinach with the remaining garlic mixture. Arrange on top of the cheese.

5. Bake on your stone until crust is crisp and golden, about 8-12 minutes.