SPINACH, MUSHROOM & THREE-CHEESE PIZZA
The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, it's fully loaded with spinach, onion, garlic and a trio of cheeses.-Lillian Julow, Gainesville, FL
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 pieces.
Number Of Ingredients 11
Steps:
- Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.
Nutrition Facts : Calories 492 calories, Fat 25g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
SPINACH & BLUE CHEESE PIZZA
This vegetarian pizza is super-quick to make because the base is yeast free. Packed with spinach, walnuts, mushrooms and blue cheese, it's super-tasty too
Provided by Good Food team
Categories Dinner, Lunch
Time 22m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and place a baking sheet inside to get hot. Heat the oil in a large non-stick frying pan and cook the mushrooms and garlic, stirring frequently, until softened. Add the spinach, a handful at a time, and cook until just wilted but not soggy. Add the onion and stir it through, then turn off the heat.
- For the base, tip the flour and baking powder into a bowl, and stir in the yogurt mixture with the blade of a cutlery knife to make a ball of soft dough. Dust a sheet of baking parchment with flour, put the dough on top and press with floured hands to make a flat 20cm round. Top with the spinach mixture, scatter over the cheese and walnuts, then bake on the hot baking sheet for 12 mins or until the dough is cooked through and golden.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
SUNNY'S EASY FREEZE AND BAKE 24/7 MINI PIZZAS
Provided by Sunny Anderson
Categories main-dish
Time 2h35m
Yield 4 small pizzas
Number Of Ingredients 10
Steps:
- Divide and spread the pizza sauce among the English muffin halves. Sprinkle the mozzarella in an even layer over the top of the sauce on each.
- Line a baking sheet with parchment paper and place the muffin halves next to each other in a row on one end. Spread out the pepperoni, peppers and onions, bacon, ham and pineapple in separate rows in a single layer next to the muffins. Sprinkle the oregano over everything. Freeze, uncovered, until the muffins are hard, 1 to 2 hours.
- Tightly wrap each English muffin half with plastic wrap and place in freezer-safe bags. Remove the toppings to separate freezer-safe bags. Freeze the muffins and toppings until ready to use.
- When ready to cook, preheat the oven or toaster oven to 400 degrees F. Remove as many English muffin halves as you like from the freezer. Top each base with the toppings of your choice. Bake until the cheese is melted and the muffins are cooked through, 15 to 18 minutes. Remove and rest 2 minutes before eating.
MINI SPINACH AND MUSHROOM QUICHE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
- Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
- In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
- Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
- Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.
Nutrition Facts : Calories 180, Fat 11.5 grams, SaturatedFat 4 grams, Cholesterol 162 milligrams, Sodium 538 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 14 grams
MUSHROOM, ONION, AND SPINACH SANDWICH
We love this recipe. It's fast, easy, tastes good, and is healthy. I found it on one of my favorite blogs, CuisineNie (aka nieniedialogues.blogspot.com), but, since CuisineNie is now closed, I thought I'd put this recipe back out there. The amounts of onion, mushrooms, garlic, spinach, vinegar, and cheese are all approximate and should be altered according to your tastes. The recipe is pretty flexible; you can use different types of mustard, cheese, etc.. We like this served with canned Progresso lentil soup.
Provided by EmJoMay
Categories Lunch/Snacks
Time 15m
Yield 3 sandwiches, 3 serving(s)
Number Of Ingredients 11
Steps:
- 1. Chop onion and mince garlic.
- 2. Heat oil in large frying pan and add onion, garlic, and mushrooms. Season with salt and pepper to taste. Sauté until soft.
- 3. Meanwhile, toast bread and spread mayonnaise and mustard on toasted bread slices.
- 4. Remove pan from heat and add spinach and balsamic vinegar to pan. Stir until spinach wilts.
- 5. Divide sautéed mixture evenly onto three slices of bread. Evenly divide cheese onto each of these slices of bread (on top of mushroom mixture). Top with the remaining slices of bread.
SPINACH AND MUSHROOM PIZZA
Make and share this Spinach and Mushroom Pizza recipe from Food.com.
Provided by Mini Ravindran
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet.
- Add the mushrooms and garlic.
- Cook until just soft.
- Set aside.
- Top the crust with 1/2 of the cheese.
- Add the tomatoes, basil, spinach (squeeze out any excess moisture) and mushrooms.
- Top with the remaining cheese.
- Bake at 400 for 10 minutes (or until lightly browned).
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