Spinach, Mushroom & Three-Cheese Pizza Recipe

Spinach, Mushroom & Three-Cheese Pizza Recipe
Spinach, Mushroom & Three-Cheese Pizza Recipe photo by Taste of Home
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

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 12x9-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.
Originally published as Spinach, Mushroom & Three-Cheese Pizza in Country Woman October/November 2009, p39

Nutritional Facts

1 piece: 492 calories, 25g fat (11g saturated fat), 66mg cholesterol, 964mg sodium, 42g carbohydrate (3g sugars, 2g fiber), 24g protein.

  • 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
  1. Roll dough into a 12x9-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.
Originally published as Spinach, Mushroom & Three-Cheese Pizza in Country Woman October/November 2009, p39

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