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Spinach and Potato Pizza

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Cook time 20 mins
Total time 35 mins
Yield Serves 4

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

Nutrition Information

  • calories 679
  • fat 29 g
  • satfat 12 g
  • protein 31 g
  • carbohydrate 75 g
  • fiber 5 g
  • cholesterol 62 mg
  • sodium 1089 mg

How to Make It

  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.