Spinach and Goat's Cheese Pita Pizzas

Blogging has not been on the top of my to-do list. Right now, I am doing well just to keep my head above the water. However, I came across this most delicious recipe today. I fixed it for lunch and my 3 year old devoured it. Enjoy...

4 oz sun-dried tomatoes in oil, drained, plus 2T oil from the jar (I used the entire 7 oz. jar).
2 T tomato puree (I used 3 T)
1 clove garlic, roughly chopped (I used 2 cloves)
2 t. finely chopped thyme (I don't like thyme, so substituted Tuscan Sunset from Penzeys. It's like Italian Seasoning.)
7 oz. baby spinach (I used 10 oz)
6 mini pita breads (I used 3 of my homemade pitas)
6 cherry tomatoes, quartered
4 oz. soft goat cheese sliced
1 T sesame seeds

1. Preheat oven to 450 degrees. Blend the sun-dried tomatoes, tomato puree, and garlic to a puree in a food processor or using a hand blender. Mix in thyme.

2. Bring a pan of water to a boil. Immerse the spinach, remove and refresh in a bowl of cold water. Drain, then drizzle the sun-dried tomato oil all over the top.

3. Spread the tomato and garlic puree over the pita breads and top with the spinach. Scatter over the cherry tomatoes, cheese, and sesame seeds. Cook for 10 minutes or until the cheese has melted slightly and started to brown.