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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
vegetable cooking spray |
2 tablespoons cornmeal |
1 (10-ounce) can refrigerated pizza crust dough |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese |
2 teaspoons bottled minced garlic |
1 teaspoon dried italian seasoning |
1/4 teaspoon pepper |
1 (4.5-ounce) jar sliced mushrooms, drained |
2 (14 1/2-ounce) cans pasta-style tomatoes, drained |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Preheat oven to 425°.
2. Coat a 15 x 10-inch jelly-roll pan with cooking spray, and sprinkle with cornmeal. Unroll pizza dough, and press dough into pan. Bake at 425° for 6 minutes or just until crust begins to brown.
3. Combine spinach, mozzarella cheese, garlic, Italian seasoning, and pepper in a bowl; stir well. Spread spinach mixture over crust, leaving a 1/2-inch border. Top with mushrooms and tomatoes; sprinkle with feta cheese. Bake at 425° for 9 minutes or until crust is lightly browned (feta cheese will not melt). Cut into 6 equal pieces.
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