Two Twelve Inch Prepared Pizza Shells (Pre-Baked Are Preferred)

Two Twelve Inch Aluminum Pizza Pans

Two Pounds Of Fresh Baby Spinach Leaves

Ten Fresh Basil Leaves

Two Minced Garlic Cloves

The Juice Of 1/2 Lemon

Four Tablespoons Of Olive Oil

Three Teaspoons Of Sea Salt

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

16 Slices Of Pre-Sliced Part Skim Mozzarella Cheese

Preheat the oven to 475 degrees.

Into a large pot, add about an inch of cold water and two teaspoons of sea salt. Bring the water to a boil. Add the basil leaves and the spinach leaves. Cook until the leaves have wilted (about two minutes). Drain the spinach and basil leaves in a colander. Squeeze out as much water as possible.

Place the pizza shells in the aluminum pizza pans. Brush the pizza shells uniformly with the olive oil. Sprinkle the pizza shells evenly with a teaspoon of sea salt and the crushed red pepper flakes. Spread out an equal amount of the minced garlic on each pizza. Place the cooked spinach and the cooked basil leaves evenly on each pizza. Squeeze the lemon juice on the spinach. Add the mozzarella cheese on top of the spinach (eight slices per pie). Sprinkle the ground black pepper evenly on top of the cheese.

Bake in the preheated oven for 10-15 minutes until the cheese is bubbly and slightly brown. Let the pizza pies cool for ten minutes before them cutting into slices.