• Spinach and Mushroom Pizza

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 424
    Total Fat 16 g
    Saturated Fat 4.5 g
    Sodium 1,038 mg
    Total Carbohydrate 54 g
    Dietary Fiber 7 g
    Protein 18 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Refrigerated pizza dough (whole wheat, if available) ½ pound
    Flour 2 teaspoons
    Olive oil 1 + 2 teaspoons
    Garlic clove, minced 1 + 1
    Dried oregano ½ + ½ teaspoon
    Tomato sauce 4 ounces
    Spinach leaves, chopped 1 cup
    Mushrooms, sliced 1 cup
    Plum tomato, seeded and chopped 1
    Shredded part-skim mozzarella cheese ½ cup
    1. Preheat oven to 425°F.
    2. 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.
    3. 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.
    4. 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.
    5. Spoon tomato sauce over the pizza dough and top with mushroom mixture. Sprinkle with cheese and bake for about 15-20 minutes, until crisp.

    Exchanges3 starches; 2 vegetables; 1 medium-fat meat substitute; 1.5 fat

    Side Suggestions: Tomato, Mozzarella, and BasilArrange ¼” slices of tomato and fresh mozzarella on a large platter. Drizzle with olive oil, and sprinkle with fresh basil and coarse salt.

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