Spinach and Potato Pizza

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield:

Serves 4

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes
Total: 35 Minutes

Nutritional Information

Calories 679
Fat 29 g
Satfat 12 g
Protein 31 g
Carbohydrate 75 g
Fiber 5 g
Cholesterol 62 mg
Sodium 1089 mg

Ingredients

2 tablespoons olive oil
1 pound frozen pizza dough, thawed
8 ounces Yukon gold potatoes, thinly sliced
1/2 teaspoon salt
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
8 ounces shredded Gruyère

Preparation

1. Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with 1 Tbsp. olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute before continuing.) Toss potatoes with 1 Tbsp. oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.

2. Bake until underside of crust is golden (lift an edge of pizza with a spatula to peek) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.

Note:

November 2011