Preparation

• 将架子放在距肉鸡8英寸的架子上，在其上放置烤盘，然后加热肉鸡。
• Pulse the spinach, Parmigiano-Reggiano, pine nuts, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor until chopped. With the motor running, drizzle in the oil to make a smooth, creamy pesto.
• Put the bread on the hot baking sheet and toast until the tops are golden. Rub the toasted sides with one garlic clove half. Spread each with about 2 Tbs. of the pesto. (Save the remaining pesto for another use.) Arrange the mozzarella over the pesto. Top with the olives. Broil just until the cheese is melted, 2 to 5 minutes. Serve immediately.