1 teaspoon olive oil
1 clove garlic, minced
Pinch of red pepper flakes
Black pepper to taste
1 small zucchini, trimmed, thinly sliced
8 ounces brown or white button mushrooms, thinly sliced
8 cups baby spinach leaves
1 1/4 cups marinara sauce
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 teaspoon dried minced rosemary
1/2 cup finely chopped flat-leaf or Italian parsley
1 1/2 cups reduced-fat Italian blend cheese
1 (12-inch) prebaked thin-crust pizza crust
1. Preheat oven to 425 degrees F. In a large nonstick skillet, heat oil over medium-high heat. Add garlic, red pepper flakes and black pepper and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in red pepper flakes and black pepper.
2. Add zucchini and cook, stirring often, for 2 minutes. Add mushrooms and cook, stirring often, for two minutes. Add spinach and use a spatula to flip zucchini and mushrooms atop spinach. Cook, stirring often, until spinach wilts, about 3 minutes.
3. Spread marinara sauce on the pizza crust. Sprinkle with thyme, rosemary, and parsley. Top with mushroom mixture and cheese. Bake on a baking sheet or pizza stone for 10 to 12 minutes or until cheese is bubbly and hot. Remove from oven, divide into slices, and serve.
*Vegetarian: Replace cheese with nondairy alternative.
Per serving: 12g carbs, 2g fiber, 9g protein, 5g fat, 2g saturated fat, 400mg sodium, 11mg cholesterol, 123 calories, 43 calories from fat,
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