The perfect Pizza?

I know we had a post about pizza just a week ago, but this one was just so good it has to be logged. Carolyn made extra dough and I made extra sauce on the last pizza night, so all we had to do was pop a couple crusts out of the freezer and let them warm up for a few hours before baking. We did a few things differently this time, though, and I think this has become our new favorite.

I'm going to keep it brief by not going through all the cooking steps. See our last pizza post (link already provide above) if you need that info.

Toppings:
spinach
mushrooms (Ben's crazy, there were no mushrooms on this pizza. Love, Carolyn)
tomato slices (quartered)
shredded cheese
mozzarella chunks

We prebaked the crusts this time for 3-5 minutes, which turned out to be a great idea. It was just the right crispiness. We then added sauce, a layer of spinach (go ahead and be liberal; it always shrinks down), shredded cheese, then tomato, mushrooms, and mozzarella chunks. We used extremely little shredded cheese, opting to treat cheese as a topping rather than as a layer. If you've been following the blog, you've already read my rant about too much cheese on pizzas. Our pizzas tonight were a bold challenge against over-cheesed pizzas everywhere.

We had 2 pizzas, so we experimented with the placement of the spinach on the 2nd. Instead of putting it below the shredded cheese, we put it above with the rest of the toppings, to see if it would turn out differently. They both turned out great, but I thought the spinach didn't cook quite as well this way. It got a touch dried out.

This pizza was amazing. Top it with some black pepper or red pepper flakes for a delicious kick. I also sprinkled a little salt on the exposed tomato slices. Carolyn thinks it's gross how much salt I use; you probably feel the same way.