Spinach Pizzette

Spinach Pizzette

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 12
The art of homemade pizza has been lost to the convenience of delivery or take-and-bake. Too often, these ready-made pizzas are heavily piled with full-fat cheese and meats and merely graced with a few skimpy vegetables. On the other hand, making pizza in your own kitchen takes time and preparation. This recipe compromises the two extremes with a prebaked pizza crust tastefully topped with homemade vitamin-rich ingredients.


  • 2 pounds (about 8 cups) fresh baby spinach leaves (they will shrink in cooking)
  • 1 teaspoon olive oil
  • ½ pound white or brown mushrooms, thinly sliced (8 ounce package)
  • 1 zucchini, thinly sliced
  • 2 garlic cloves, minced
  • 2 cups tomato-based pasta sauce
  • 1 tablespoon dried oregano
  • ¼ cup fresh basil leaves, rolled up and thinly sliced
  • 8 ounce package reduced-fat shredded Italian blend cheese (about 2 cups)
  • 1 (12-inch) prebaked pizza crust, preferably thin-crust


  1. Preheat oven to 450 degrees F.
  2. If using a baking stone, allow oven and stone to preheat for 30 to 60 minutes.
  3. Place spinach leaves in a large sink of water and agitate, allowing the grit to sink to the bottom. Lift leaves from water and transfer to paper towels to drain.
  4. Pat dry.
  5. In a large skillet, heat oil on medium-high and cook mushrooms, zucchini, and garlic, stirring frequently, until vegetables are tender, about 3 minutes.
  6. Add spinach and cook, stirring constantly, until spinach begins to wilt.
  7. Remove from heat and drain any excess liquid.
  8. Spoon sauce over pizza crust and sprinkle with oregano and basil.
  9. Top with spinach mixture and evenly sprinkle with cheese.
  10. Bake directly on pizza stone or on ungreased baking sheet until cheese is lightly browned and bubbling, about 10 minutes.
  11. Cut into 12 slices and serve as a first course with small bowls of red pepper flakes and grated Parmesan cheese.


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