Pizza agli Spinaci

Pizza agli Spinaci
Spinach lovers will dig into this delightful pizza – it’s a great way to get people to eat spinach! Wally had this once, and another time he had it with dino kale which substituted for the spinach – delicious in both instances.
Ingredients for the dough for 4 pizze:
See Pizza di Napoli: La Margherita
Ingredients for the Topping:
4 large garlic toes, crushed or finely chopped
8 T olive oil
4 bags fresh spinach, steamed, or 4 boxes (10 oz each) frozen spinach, thawed and well drained
1 t sea salt
1 t black pepper (optional)
1 lb mozzarella cheese, shredded or thinly sliced
8 T grated Parmesan cheese
Preparation:
See Pizza di Napoli: La Margherita, for the preparation of pizza dough.
Preheat oven to 425ºF. Take the pizza dough and divide it into four pieces. Knead the dough briefly on a floured surface. Take your pizza peel and flour the surface generously to allow for easy transfer to the oven stone. Place dough on the peel, smacking your hand against it to flatten. Then using a rolling pin, stretch the dough out, creating a round shape – get your dough rolled out thin – no thicker than ¼ - 3/8 of an inch for a pizza agli spinaci. In a medium skillet over low heat, cook the garlic in the oil for 1 minute.
Stir in the spinach, salt and [pepper]. Cover and cook the mixture for 2 minutes. Let cool slightly.
Spread a ¼ of the spinach mixture over the dough, leaving a 1-inch border. Top with a ¼ of the mozzarella and then sprinkle with a ¼ of the Parmesan cheese. Bake the pizza for 10 to 14 minutes or until the edges are puffed and the crust is crisp and browned.
Buon appetito!