grilled spinach and mushroom pizza

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 51
  • Amount Per Serving
  • Calories: 55.6
  • Total Fat: 1.6 g
  • Cholesterol: 2.3 mg
  • Sodium: 82.2 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.1 g

View full nutritional breakdown of grilled spinach and mushroom pizza calories by ingredient
Submitted by:

Introduction

This is a combo of two recipes
dough - http://www.foodnetwork.com/recipes/food-ne
twork-kitchens/basic-pizza-dough-recip
e/index.html
pizza toppings - http://www.adventuresinshaw.com/2008/12/ca
rmelized-onion-spinach-and-mushroom-pi
zza-with-garlic-white-sauce/
This is a combo of two recipes
dough - http://www.foodnetwork.com/recipes/food-ne
twork-kitchens/basic-pizza-dough-recip
e/index.html
pizza toppings - http://www.adventuresinshaw.com/2008/12/ca
rmelized-onion-spinach-and-mushroom-pi
zza-with-garlic-white-sauce/

Number of Servings: 51

Ingredients

    Pizza Dough
    1 tablespoon sugar
    1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
    3 tablespoons extra-virgin olive oil, plus more for brushing
    3 3/4 cups all-purpose flour, plus more for dusting
    1 1/2 teaspoons salt

    Toppings
    1 large onion, sliced thinly and carmelized

    1 small package crimini mushrooms, sliced

    1/2 bag fresh baby spinach

    4 ounces mozzorella cheese

    2 ounces low fat ricotta cheese

    Garlic White Sauce:

    4 cloves garlic, minced

    1 tablespoon butter

    3 tablespoons flour

    1 cup milk

    salt and pepper to taste

Directions

Dough
Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

Toppings
Make the garlic white sauce first. Melt the butter in a saucepan over medium heat. Add the garlic and saute for three minutes. With a whisk in one hand, whisk in the flour and cook for another three minutes. Slowly add the milk, whisking constantly to prevent lumps. Cook for about four minutes or until the sauce starts to thicken. Salt and pepper to taste and put aside.

Once the onions are almost completely carmelized, add in the mushrooms and continue to saute until the mushrooms are softened and the onions are completely carmelized. Remove from the heat and allow the mixture to cool. While waiting, grate the cheese (or use pre-grated) and remove the stems from the baby spinach. You can rip the baby spinach into smaller pieces or use the leaves as is.

Serving Size: 1oz

Number of Servings: 51

Recipe submitted by SparkPeople user TALLTABBY.

Rate This Recipe