Basil and Pesto Pizza with Pine Nuts

Basil and Pesto Pizza with Pine Nuts
1 loaf frozen pizza dough
¾ cup basil pesto
1 ½ cups mozzarella cheese (**sale** WF 32 oz. shredded cheese $6.99)
1/3 cup pine nuts
4 cups baby spinach leaves (**sale** Dole 9 oz. $1.69)
1 fennel bulb, trimmed and thinly sliced
1 cup grapefruit, cut into sections (**sale** $0.79/lb)
½ cup chicken broth
¼ cup finely minced shallots
2 Tablespoons chopped fresh parsley
1 Tablespoons olive oil (**sale** Pompeian 16 oz.$4.79)
1 Tablespoon red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper to taste

Preheat the oven to 450 degrees. Punch down the dough and place on a lightly floured surface. Roll dough into an 18 inch circle using a rolling pin. Move the dough to a baking sheet and spread with pesto sauce within ½ of the edge. Sprinkle with the cheese and pine nuts evenly. Bake until cheese is melted and the crust is golden brown, about 9-11 minutes. Let stand 5 minutes before cutting.

In a large bowl, combine spinach, fennel and grapefruit. In a small bowl, whisk together broth, shallots, parsley, oil, vinegar and Dijon mustard. Season with salt and pepper to taste. Pour vinaigrette over the salad just before serving.

Pizza: $9.12

Grapefruit Salad: $5.79

Meal Total: $14.91

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