For ➍ 2 pinsa bottoms
400 g baby spinach
1 clove garlic
140 g green pesto
125 g marinated artichoke hearts
50 g anchovy fillet
250 g mozzarella
2 tbs dried oregano
spicy olive oil
nutmeg
salt & pepper
Preheat the oven to the highest setting. Rinse the spinach and drain well. Peel and chop the garlic. Stew the garlic and spinach in a pan with olive oil, season with pepper, salt and nutmeg. Scoop them out of the pan and drain well in a colander. Press out all the liquid with the rounded side of a spoon.
Drain the anchovies and artichoke hearts. Halve the artichoke hearts. Spread a layer of pesto on the pinsa bases and spoon the spinach in heaps on top. Finish them off with the halved artichoke hearts and anchovy fillets. Tear the mozzarella into pieces and top the pinsas with it. Season the pinsas with the oregano and bake them in the oven for 10 minutes.
Finish the pinsas with a little (spicy) olive oil and the extra spinach. Cut them into pieces and serve.
