Preheat oven to 550 or as hot as your oven will go. Place a pizza stone or upside down baking tray in the oven.

Remove the pizza dough and cheese from the refrigerator and let sit at room temperature for 30 minutes if possible while the oven preheats.

Mince garlic and slice tomatoes. Sprinkle tomato slices with a pinch of kosher salt.

Shape or roll the pizza dough into (2) 6 inch circles or rectangles on a lightly floured surface. If the dough keeps bouncing back into position when you roll it out. Leave for about 10 minutes to let the dough rest, then when you return it should roll out easier. Brush pizza dough with olive oil, including the crust part to help it brown better.

Toss the spinach with a little olive oil and salt and pepper. I used about 4 cups spinach, 2 Tablespoons of olive oil and a pinch of kosher salt and black pepper.

Optional, rinse and dry beans. Otherwise just use a spoon and hold it against the side of the can to let the juice drain. Then add a few tablespoons of beans, spreading out so that the beans are in a single layer. Top with minced garlic. Then top with salted tomato slices, then mozzarella and then Parmesan cheese.

Transfer the pizza to the hot pizza stone or upside down baking tray. This is best done by 2 people. One will bring the hot stone over to the counter where the pizza dough is and the other chef will gently slide the pizza onto the stone. Return to the oven and only then top with spinach. Otherwise the spinach acts like it’s in a tornado and starts to fly away, especially if you are using a convection oven.

Cook for about 6 minutes or until the crust is golden brown and the cheese has melted.  Add a drizzle of balsamic to add a nice zing to the pizza.