Have you heard me mention this 2012 book before? It’s a Top 10 for me, for sure. Even if you think you’re not a pizza person (gasp), I find his treatment of vegetables as toppings, such as this (and also his mushroom pizza, and also this

) innovative and fantastic.

No matter how much spinach it looks like when you put it on, I promise, it’s not too much. We all know the jokes about spinach, right? You’ll be glad you heaped it all the way to the toppling over point.

This makes two 12-inch round or one 13×18 (half-sheet) thin-crusted pizza

• Olive oil
• Cornmeal, for dusting
• 1 fully risen pizza dough or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
• 2 ounces (2/3 cup) grated gruyere or comte cheese
• 2 ounces pecorino cheese, chopped into mixed-sized rubble or 2/3 cup grated
• 4 ounces mozzarella, either torn into shreds, diced, or (as shown) in ciliegine
• 1 large garlic clove, thinly sliced or grated
• Sea salt and freshly ground black pepper
• 8 to 9 ounces fresh spinach, larger stems removed

Heat your oven to 500°F (or as hot as it goes) with a rack in the center.

Coat either 1 13×18-inch rimmed half-sheet pan or 2 12-inch round pizza pans lightly with olive oil. Sprinkle lightly with cornmeal. Use your fingers to stretch dough to the edges of the pan(s). If it puts up a lot of resistance, let it rest for 5 to 10 minutes, and resume working the dough to the sides.

Top dough(s) with cheeses, a few grinds of black pepper, and garlic. Heap spinach all over; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes. Remove pizza from oven and drizzle with olive oil. Cut and serve immediately.