Sunday, November 16, 2014

"Go Green" Pizza

I love coming up with making pizza recipes that also provide nutrition. This pizza is packed to the brim with yummy veggies and fresh herbs with just a sprinkle of cheese to hold everything together. The creamy goat cheese and spinach mixture that is spread onto the crust before the pizza sauce is really what makes this dish super special. Pair this meal with a glass of red wine and you've got dinner in no time!



1. Preheat oven to 425.
2. Combine spinach and goat cheese in a food processor until smooth. Season with salt and pepper and set aside.


3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pepperoni and cook until crisp, about 5 minutes. Transfer to a bowl.


4. In the same skillet, cook the red onion and mushrooms until softened, 3-5 minutes. Remove pan from heat.


4. Spread spinach and goat cheese mixture evenly onto the pizza crust. Top with a thin layer of pizza sauce followed by the cooked pepperoni, onion and mushrooms as well as the broccoli and artichoke hearts. Sprinkle with the seasonings and mozzarella cheese. Bake 15-18 minutes or until cheese is lightly golden brown and crust is crisp.





5. Garnish pizza with fresh basil and drizzle with olive oil. Let pizza sit 5 minutes before slicing. 



"Go Green" Pizza
Serves 8

All you need:
6 oz. goat cheese, softened
3 cups baby spinach
1 tablespoon olive oil
1/2 cup turkey pepperoni, diced
1 red onion, sliced thin
8 oz. sliced baby portobello mushrooms
1 large thin pizza crust
1 cup pizza sauce
1/2 cup broccoli florets
1 cup chopped artichoke hearts
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil, for garnish

All you do:
1. Preheat oven to 425.
2. Combine spinach and goat cheese in a food processor until smooth. Season with salt and pepper and set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add pepperoni and cook until crisp, about 5 minutes. Transfer to a bowl.
4. In the same skillet, cook the red onion and mushrooms until softened, 3-5 minutes. Remove pan from heat.
4. Spread spinach and goat cheese mixture evenly onto the pizza crust. Top with a thin layer of pizza sauce followed by the cooked pepperoni, onion and mushrooms as well as the broccoli and artichoke hearts. Sprinkle with the seasonings and mozzarella cheese. Bake 15-18 minutes or until cheese is lightly golden brown and crust is crisp.
5. Garnish pizza with fresh basil and drizzle with olive oil. Let pizza sit 5 minutes before slicing.

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