Friday, January 7, 2011

Spinach-Mushroom Pizza

I have made this before and will be making it again soon. A new recipe I want to try out uses part of a container of ricotta cheese and leaves some pasta sauce behind and this recipe can pick up the slack and finish it off. I'll post the other recipe soon.

1 12-ounce whole-wheat pizza crust, like Boboli
1/4 cup pizza/pasta sauce
1/2 cup frozen spinach, thawed and drained well
1/4 small red onion, thinly sliced
1 cup shredded mozzarella
6 medium cremini mushrooms, sliced
1/4 cup part-skim ricotta
2 Tbsp grated Parmesan
1 Tbsp extra-virgin olive oil

Preheat the oven to 450. Place a large heavy baking sheet on the bottom of the oven. Lay the pizza crust on a work surface.

Spread the crust with the sauce, followed by the spinach and onion. Sprinkle with the mozzarella and mushrooms. Dollop the ricotta over the pizza and sprinkle with Parmesam. Drizzle the olive oil all over.

Use a thin cutting boards or the back of a second baking sheet to carefully transfer the pizza to the preheated baking sheet on the bottom of the oven. Bake until the crust is puffed and beginning to color at the edges and the cheese is melted, 10 minutes. Take the sheet out of the oven and preheat the broiler.

Broil the pizza, watching carefully, until the cheese is browned and bubbling, about 2 minutes. Let pizza cool on the sheet for 5 minutes. Slice into 6 wedges and serve.

No comments:

Post a Comment