Spinach, mushroom, and spring onion pizza
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 g
- Saturated fat: 3 g
- Trans fat: 0 g
- Cholesterol: 9 mg
- Carbohydrate: 14 g
- Fiber: 2 g
- Sugars: 2 g
- Sodium: 213 mg
- Protein: 9 g