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Spinach, Mushroom & Three-Cheese Pizza Recipe

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The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, it’s fully loaded with spinach, onion, garlic and a trio of cheeses.—Lillian Julow, Gainesville, FL

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Spinach, Mushroom & Three-Cheese Pizza Recipe

Prep: 30 min. Bake: 15 min.

Yield: 6 Servings

30 15 45

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

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.
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.
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.

Nutritional Facts 1 piece equals 492 calories, 25 g fat (11 g saturated fat), 66 mg cholesterol, 964 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Spinach, Mushroom & Three-Cheese Pizza in Country Woman October/November 2009, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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