- 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
- Â½ 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
- Â¼ 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
- Preheat oven to 450 degrees F.
- If using a baking stone, allow oven and stone to preheat for 30 to 60 minutes.
- 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.
- Pat dry.
- In a large skillet, heat oil on medium-high and cook mushrooms, zucchini, and garlic, stirring frequently, until vegetables are tender, about 3 minutes.
- Add spinach and cook, stirring constantly, until spinach begins to wilt.
- Remove from heat and drain any excess liquid.
- Spoon sauce over pizza crust and sprinkle with oregano and basil.
- Top with spinach mixture and evenly sprinkle with cheese.
- Bake directly on pizza stone or on ungreased baking sheet until cheese is lightly browned and bubbling, about 10 minutes.
- Cut into 12 slices and serve as a first course with small bowls of red pepper flakes and grated Parmesan cheese.