Rock Shrimp-Spinach-Dill-Tomato Pizza

Mark and Sheri' DuMond used to live in southern Oregon and one of their favorite places to get pizza was a popular restaurant in the little town of Jacksonville called Bella Union. This place has been around for decades and has the feel of an old-time saloon. This pizza is a real favorite and this recipe is a best-effort at recreating what's known on the Bella menu as "Spencer's Supreme."

We're presenting this as an easy thing to make on a Friday night after a tough week, and so are using a premade pizza crust. If you prefer to make your own crust from scratch, feel free to do so.

1 premade pizza crust
Olive oil

1 Tbsp. olive oil
1/2 lb. rock shrimp
4 cloves garlic, finely minced
2 Tbsp. dry white wine
1/2 lb. spinach, washed, stemmed and coarsely chopped
2 ripe tomatoes, sliced
1 Tbsp. fresh dill, chopped
1/4 cup toasted pine nuts
1 cup goat cheese, shredded
1/2 cup parmesan cheese, grated

Preheat the oven to 400 degrees.

Brush the pizza crust with olive oil and prebake for about five minutes.

Heat the olive oil in a skillet and saute the garlic for a minute or so. Add the wine and shrimp and saute for a couple of minutes until the shrimp cooks through and becomes opaque. Remove from heat immediately.

Add the spinach to the pan and saute until just wilted (add a touch more olive oil if need be).

Spread the spinach across the pizza crust. Scatter the rock shrimp and dill across the crust. Spread the cheeses and pine nuts around the pizza.

Bake the pizza in the oven for about 10 minutes, until heated through and the cheeses are melted and bubbly. Top with fresh tomato slices, cut into wedges and serve.

This goes great with a caesar salad and a glass of pinot grigio