Fresh Tomato and Spinach Pizza

Using leftovers to create a new meal is sometimes hard for me. But right after I made the Stuffed Pork Chops I knew exactly what I was going to do with the leftover spinach and goat cheese. These little pizzas turned out so good. And of course, you don't have to make the pork chops before making these.

Lindsay's Fresh Tomato and Spinach Pizza

5 ounces frozen spinach, thawed and excess liquid squeezed out

1 ounce reduced fat cream cheese

1 ounce goat cheese

1 clove garlic minced

2 whole wheat tortillas

2 teaspoons extra virgin olive oil, divided

2 roma tomatoes, thickly sliced

kosher salt

freshly ground black pepper

Preheat oven to 400 degrees. Saute garlic in 1 teaspoon of olive oil on medium heat. Watch it closely so it does not burn. Add spinach and saute for about 1 minute. Remove from heat and add cheeses, kosher salt and pepper. Set aside.

Brush tortillas with 1/2 teaspoon olive oil each. Bake at 400 degrees for about 6 minutes. Remove from oven and top each with 1/2 of spinach mixture. Place about 4 slices of tomato on top of each pizza. Season tomatoes with kosher salt and pepper. Bake for 10-12 minutes or until tortilla is lightly toasted.