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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
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    6 pieces

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