Spinach, White Bean, and Taleggio Pizza

makes one pizza, serves two

1 ball of pizza dough (see recipe link above)
olive oil
2 cloves of garlic, minced
4 to 5 ounces taleggio, sliced or pinched off into small bits
1/4 cup white beans
parmesan cheese
4 ounces fresh spinach (we used baby spinach leaves)

Preheat your oven and pizza stone to 550 degrees.

Roll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one. If you are using the recipe above, you'll have a 12- to 14-inch pizza.

Spread a couple of teaspoons of olive oil over the dough, then evenly scatter the garlic, taleggio, and white beans. Grate a bit of parmesan over the pizza (you should need very little, about an ounce). Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper.

Because it's hard to slide a heavy pizza off of a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, transfer the pizza to the hot stone BEFORE adding the spinach.

Once you've transfered the pizza to the pizza stone, pull out the oven rack (if you haven't already) and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.