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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 451.5
  • Total Fat: 27.0 g
  • Cholesterol: 51.4 mg
  • Sodium: 936.9 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 22.4 g

View full nutritional breakdown of Roasted Garlic and Spinach White Pizza calories by ingredient
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Roasted Garlic and Spinach White Pizza

Submitted by: FRID2611

Introduction

4 servings 4 servings
Number of Servings: 4

Ingredients

    2 tsp garlic
    4 tsp evoo
    1 T cornmeal
    12 oz refridgerated pizza dough
    2-4 slices bacon- cut into 1 inch pieces
    10 oz frozen spinach, thawed and squeezed dry
    salt and pepper
    1 C ricotta cheese
    3/4 C shredded mozzarella

Directions

Preheat oven to 325. Place the garlic on a sheet of foil/ drizzle with 1 tsp evoo and 1 T water. Seal and bake until soft, about 30 min; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 tsp evoo and mash into a paste.

Meanwhile, grease a baking sheet with the remaining 1 tsp evoo; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 min; stretch again to almost fill the pan.

Position a rack in the lower third of the oven and preheat to 425. In a med skillet, cook the bacon over med heat, stirring often, for 5 min; drain and trasfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.

Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with bacon and mozzarella. Bake for 15 min, lower the temp to 400 adn bake until the cheese is brown and bubbling about 10 min.

Number of Servings: 4

Recipe submitted by SparkPeople user FRID2611.






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Member Ratings For This Recipe

  • I make my own Pizza dough & added Mrs Dash Garlic & Herb seasoning & avout 1/2 tsp of dried garlic to the dough. I also added about 1/4 lowfat cottage cheese to the ricotta. My husband thoroughly enjoyed it and saved a piece for his lunch later in the week. A keeper!. I'll make it again for him. - 8/29/10

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  • I tried this and added tomatoes... delicious! - 3/12/10

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