Spinach, Mushroom & Three-Cheese Pizza |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, itâs fully loaded with spinach, onion, garlic and a trio of cheeses.Lillian Julow, Gainesville, FL Ingredients:
1 loaf (1 pound) frozen pizza dough, thawed |
3 tablespoons olive oil, divided |
2 thin slices prosciutto or deli ham, julienned |
1 pound sliced baby portobello mushrooms |
1/2 small red onion, sliced |
1 tablespoon minced fresh rosemary |
2 garlic cloves, minced |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 log (4 ounces) fresh goat cheese, crumbled |
2 cups (8 ounces) shredded fontina cheese |
1/2 cup grated romano cheese |
Directions:
1. Roll dough into a 12-in. x 9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil.
2. In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer.
3. Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese. Yield: 6 pieces.
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