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Spinach-Mushroom Pizza

Yield 6 servings

Ingredients

  • Vegetable cooking spray
  • 2 tablespoons cornmeal
  • 1 (10-ounce) can refrigerated pizza crust dough
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon pepper
  • 1 (4.5-ounce) jar sliced mushrooms, drained
  • 2 (14 1/2-ounce) cans pasta-style tomatoes, drained
  • 1/2 cup (2 ounces) crumbled feta cheese

Nutrition Information

  • calories 263
  • caloriesfromfat 21 %
  • fat 6 g
  • satfat 3.4 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 9.4 g
  • carbohydrate 33.1 g
  • fiber 4.3 g
  • cholesterol 17 mg
  • iron 1.6 mg
  • sodium 1154 mg
  • calcium 202 mg

How to Make It

  1. Preheat oven to 425°.

  2. Coat a 15 x 10-inch jelly-roll pan with cooking spray, and sprinkle with cornmeal. Unroll pizza dough, and press dough into pan. Bake at 425° for 6 minutes or just until crust begins to brown.

  3. Combine spinach, mozzarella cheese, garlic, Italian seasoning, and pepper in a bowl; stir well. Spread spinach mixture over crust, leaving a 1/2-inch border. Top with mushrooms and tomatoes; sprinkle with feta cheese. Bake at 425° for 9 minutes or until crust is lightly browned (feta cheese will not melt). Cut into 6 equal pieces.