For quite some time, the most requested, "will you cook us a..." item has been a spinach crust pizza. And sometimes that seems a little funny since I am a product of a generation that so frequently read Green Eggs and Ham, where Sam I Am was so totally set against something green.

It really is the best, folks.

The "real" recipe is in my recipe box 1000 miles away, but that didn't matter a bit because I probably wouldn't have consulted it, anyway! If you want the specifics, just drop me a note in the "comments" box.

You use a box of frozen chopped spinach, flour, yeast, a clove of garlic, olive oil, salt, a touch of black pepper for the crust. That's it. No additional water unless you need to adjust the dough just a bit moisture-wise. Buy maybe 3 Hot Italian Sausage links (remove the casings; brown). Chop some purple onion finely (which is a beautiful color-contrast with the green crust). Dice some lovely red bell pepper very finely. You can apply your own (good) judgment on the sauce, but be humble on this. Maybe you really don't have good jugment on that issue. Just go ahead an use some Muir Glen organic diced tomatoes, and use just a few tablespoons of them v-e-r-y s-p-a-r-i-n-g-l-y hither and yon across the top. The biggest mistake people make with making pizza is gooping on too much sauce.

Possibly the best advice I can give you on making pizza is to preheat your oven to 425 for AN HOUR before you put the pizza in. Yes. It makes a difference. The pizza stone is a good thing, but it will become a GREAT thing if you preheat the oven for a long time, so the heat becomes very stable.

My fave cheese approach is aged provolone and mozzarella together.

Wow.