This turned out really good, except next time I am going to use a different pizza crust. Used one of those refrigerated pizza doughs and it got kind of soggy on me, but it could also be because I sauted the spinach and added it with the tomatoes. I also added mushrooms. I will make it again, just use a Boboli crust instead.
Spinach and Onion Pizza
You'll use the tomatoes reserved from Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy here. Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for Red Lentil Dal with Carrot Salad and Coriander Flatbreads.
This recipe goes with Red Lentil Dal with Carrot Salad and Coriander Flatbreads
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Total: 55 Minutes
- Calories: 407
- Fat: 13.3g
- Saturated fat: 5.1g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.6g
- Protein: 17.5g
- Carbohydrate: 53.6g
- Fiber: 9.4g
- Cholesterol: 27mg
- Iron: 3.1mg
- Sodium: 716mg
- Calcium: 195mg
- 12 ounces refrigerated fresh pizza dough
- 1 tablespoon canola oil, divided
- 2 cups vertically sliced onion (about 1/2 large)
- 6 garlic cloves, thinly sliced
- 1 (28.5-ounce) can no-salt-added whole tomatoes, well drained and coarsely chopped (or tomatoes reserved from Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy)
- 2 tablespoons chopped fresh oregano, divided
- 3/4 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 3 ounces fresh mozzarella cheese, torn into bite-sized pieces
- 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
- 4 ounces fresh baby spinach
- 1. Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.
- 2. Place a heavy baking sheet in oven. Preheat oven to 500° (keep baking sheet in oven as it preheats).
- 3. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; cook 4 minutes or until softened, stirring frequently. Remove onion from pan. Add 1 teaspoon oil to pan; swirl to coat. Add garlic; cook 1 minute, stirring frequently. Add tomatoes, 1 tablespoon oregano, pepper, and salt; cook 4 minutes or until most of liquid evaporates, stirring mixture occasionally.
- 4. Roll dough into a 13-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully place dough on preheated baking sheet. Spread tomato mixture evenly over dough, leaving a 1/2-inch border. Top with onion and cheeses. Bake at 500° for 12 minutes or until crust is golden and cheese is lightly browned.
- 5. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add spinach; sauté 2 minutes or until spinach wilts. Top pizza with remaining 1 tablespoon oregano and spinach. Cut into 8 slices.
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