Procedure

1. For the spinach cream cheese topping: Melt butter in a pan over medium heat. Add in the onion and garlic and sauté for 1-2 minutes. Add in the vegetable leaves and sauté for another 2 minutes, until the leaves are wilted and cooked. Add in the flour and mix well. Once the flour is well incorporated, add in the creamer and mix under low heat until mixture is thick. Set aside and let cool.
2. Combine cream cheese, parmesan cheese, paprika and shredded sardines in a bowl. Add in the cooled kangkong mixture. Mix well. 
3. Pre-toast pizza dough in a 400F oven for 2 minutes. Keep oven pre-heated.
4. Spread prepared pizza sauce on crust.
5. Generously cover with mozzarella cheese
6. Arrange chorizo, onion, tomato, and garlic slices on top of pizza. 
7. Scoop spinach cream cheese topping on top of pizza in balls, about ½ tablespoons each. you may use a tablespoon or an ice cream scooper. (about 80-90 grams total per pizza)
8. Place pizza in 400F oven for about 5 minutes or until cheeses have started to melt and the mozzarella has started to become golden and bubbly.
9. Cut into serving size and serve.

CHEF’S NOTE: 

You may use kangkong, pechay or spinach leaves depending on budget and/or availability.