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Spinach, Mushroom & Three-Cheese Pizza

 Spinach, Mushroom & Three-Cheese Pizza
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
6 ServingsPrep: 30 min. Bake: 15 min.


  • 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


  • 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

2 of 2

Spinach, Mushroom & Three-Cheese Pizza (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.