Made tonight and came out well. My family thought it was good, but not amazing. I agree with another commenter that the spinach pesto didn’t quite sing. But it makes for good comfort food! I think it could have used the sweetness of some red onion maybe? The lemon zest was very important. Remember to add a fair amount of olive oil to the pan. I thought I added too much because oil was pooling on top of the dough so I emptied some out and my baked crust stuck a bit. Also, despite Deb’s experience, 25 minutes was 2-3 minutes too long for my crust.
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