If you think pizza automatically confines you to tomato sauce and mozzarella, you are missing out on a world of possibilities! This garlic and goat cheese combo is sure to delight the senses.

6 oz. plain goat cheese, softened
3 cloves garlic, minced
3 fresh basil leaves, finely chopped
1 tsp. dried oregano
4 tsp. Agrumato lemon and herb olive oil
4 cups ready-to-use spinach, about 6 oz.
2 tsp. fresh rosemary, chopped
1/2 tsp. dried crushed red pepper
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
2 6-inch fully baked pizza crusts (such as individually sized Boboli)

Preheat oven to 425°. Mix goat cheese, garlic, basil and oregano in a medium bowl until smooth and well blended.

Heat oil in a large pan over medium heat. Add spinach. Toss until spinach begins to wilt, about 2 minutes. Add rosemary and crushed red pepper and toss over heat for 1 minute. Remove spinach mixture from heat and mix in the lemon juice and zest.

Spread 1/4 of cheese mixture on each pizza crust. Top each pizza with 1/2 of the spinach mixture, distributing evenly. Top each pizza with remaining cheese mixture in dollops.

Place pizzas directly onto the oven rack. Bake for 5 minutes. Leaving pizzas in oven, spread the melting cheese over the surface of the pizza. Bake an additional 5-7 minutes, or until the crust and cheese begin to brown. Serve immediately, cut in slices or whole.