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Position a rack 8 inches from the broiler, place a
baking sheet on it, and heat the broiler.
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.
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