Hi Margarita! We tend to use frozen spinach instead of fresh because we can squeeze out some of the liquid and it doesn't make things as soggy as fresh spinach will. You're welcome to use it, just expect a higher moisture content and a potentially soggier crust. We'd recommend letting the pizza thaw, still wrapped, on the counter. Then, wrap it in foil (tenting the top so the cheese doesn't stick) and bake it for 5 minutes or so around 250F just to reheat it. You can remove the foil if you'd like it to re-crisp, just keep an eye on it through the oven window to make sure it doesn't get too dark. Annabelle@KAF

• Reply