Pesto Pizza

3 med. (about 1 lb.) tomatoes
1 pkg. (10 oz.) frozen chopped spinach, thawed
1/2 cup plus 1 tbsp. olive oil, divided
1/3 cup plus 1 tbsp. grated parmesan cheese, divided
Two 1/2 tbsp. basil leaves, crushed
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
One 12-inch loaf Italian bread, split lengthwise

Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in 1/2 inch thick slices; set aside. Place spinach in a sieve; press out as much liquid as possible using the back of a large spoon. In a food processor or blender container combine spinach, 1/2 cup olive oil, 1/3 cup parmesan cheese, basil, garlic powder, salt and black pepper. Cover; whirl until almost smooth, stopping occasionally to scrape sides of container; set aside. Preheat broiler to hot. Place bread cut side up under broiler, 20 to 30 seconds. Reduce oven temperature to 400F. With a spatula spread spinach mixture evenly over toasted sides of bread. Arrange tomato slices on top. Sprinkle with remaining 1 tablespoon cheese; drizzle with remaining 1 tablespoon olive oil. Bake, uncovered, for 20 minutes.

Makes 4 to 6 portions.

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Cajun Country -- New Iberia, Louisiana