Watch out. A couple of vacation days and two recipes in a row. This pizza was inspired by the producers at a local farmers' market. The baby spinach was so green, there were all kinds of mushrooms, and spring onion bulbs of purple majesty were prominently displayed. I cooked everything first so it would stick together and not jump off of the crust in the oven.
Servings: 3-4
Ingredients
- One 12″ pizza crust
- 8 cups baby spinach leaves (or something close —doesn’t matter)
- 6 spring onions, purple part sliced thinly
- 4 cloves garlic, minced
- 1/2 pound mushrooms (I used a mixture of shiitake and cremini)
- 2 Tablespoons olive oil
- 2 ounces mozzarella, shredded
- Salt and freshly ground pepper to taste
Directions
Preheat the oven to 450 degrees. Sauté the onions in a small amount of oil until soft. Add the garlic for about a minute. Remove to a small bowl. Turn the heat up to medium high. Add a little more oil and sauté the mushrooms. Remove to the bowl with the onions and garlic. Add the rest of the oil and sauté the spinach leaves just until they are wilted. Add the vegetable mixture back to the pan and toss with the spinach. Season to taste. Spread this out on the crust, top with the cheese, and bake for 11 minutes.
Nutrition Information (per serving)
- Calories: 175
- Fat: 10 gm
- Saturated Fat: 3 gm
- Trans Fat: 0 gm
- Cholesterol: 9 mg
- Carbohydrate: 14 gm
- Fiber: 2 gm
- Sugars: 2 gm
- Sodium: 213 mg
- Protein: 9 gm