Spinach and Mushroom PizzaEn Español (Spanish Version)
Serving Size½ of recipeCalories
16 gSaturated Fat4.5 gSodium
1,038 mgTotal Carbohydrate
54 gDietary Fiber7 gProtein
18 gServings2IngredientsMeasuresRefrigerated pizza dough (whole wheat, if available)½ poundFlour2 teaspoonsOlive oil1 + 2 teaspoonsGarlic clove, minced1 + 1Dried oregano½ + ½ teaspoonTomato sauce4 ouncesSpinach leaves, chopped1 cupMushrooms, sliced1 cupPlum tomato, seeded and chopped1Shredded part-skim mozzarella cheese½ cupDirectionsPreheat oven to 425°F.Roll pizza dough into a ball and sprinkle with flour. On a flat, floured surface (eg, a countertop), roll or press dough into a 9-inch round shape. Transfer dough to a baking stone or baking sheet, cover loosely with plastic wrap, and let set, 5-10 minutes.Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1 minced garlic clove, and cook for 2-3 minutes, until garlic is fragrant. Stir in tomato sauce, and ½ teaspoon oregano, and continue cooking for 1-2 minutes, until slightly bubbly. Reduce heat to medium-low, stir in spinach, and continue cooking 2-3 minutes, until spinach wilts. Remove from heat and set aside.Meanwhile, in another small saucepan, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms, 1 minced garlic clove, and ½ teaspoon oregano, and sauté for 3-4 minutes, until mushrooms are tender and golden. Stir in tomato and continue cooking for 2 minutes.Spoon tomato sauce over the pizza dough and top with mushroom mixture. Sprinkle with cheese and bake for about 15-20 minutes, until crisp.
3 starches; 2 vegetables; 1 medium-fat meat substitute; 1.5 fat
Side Suggestions: Tomato, Mozzarella, and Basil
Arrange ¼” slices of tomato and fresh mozzarella on a large platter. Drizzle with olive oil, and sprinkle with fresh basil and coarse salt.