Spinach Mushroom Pizza Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
• In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
• Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Steps:

• DIRECTIONS:.
• 1. Preheat oven to 425°F Pat crust into a round 12-inch pizza pan coated with nonstick cooking spray. Bake for 7 minutes or until crust begins to brown.
• 2. In a small pot, mix together milk and flour over medium-high heat until thickened. Season with salt and pepper to taste. Spread white sauce over partially baked crust.
• 3. Meanwhile, in a skillet coated with nonstick cooking spray, sauté mushrooms and garlic until tender, about 5 minutes. Add spinach, stirring until wilted. Add basil. (I also gave a few shakes of cumin -- love that stuff).
• 4. Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.

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.

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).

Steps:

• Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto sprayed foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
• Invert dough rectangle directly onto grill rack; peel off foil and return foil to cookie sheet, sprayed side up. Cook uncovered on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals 2 to 4 minutes or until bottom is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
• Top crust evenly with pizza sauce, spinach and mushrooms. Sprinkle with cheese. Slide pizza from foil onto grill. Cover grill; cook 3 to 6 minutes longer or until crust is golden brown and cheese is melted.
• Have all toppings ready to go because the crust cooks quickly. If the crust is cooking too fast, move the pizza to a cooler part of the grill or reduce the heat.
• Don't want to grill? Bake the pizza in the oven by following the directions on the can that use a prebake time.

Steps:

• Preheat the oven to 400 degrees F.
• Lightly brush pizza shell with olive oil.
• Pour remaining oil into a medium skillet over medium heat.
• Slice and sauté the mushrooms until tender.
• Add spinach and sauté only enough for the spinach to wilt.
• Season with salt and pepper.
• Spread the mushroom and spinach mixture over the pizza shell.
• Slice the Chavrie log into 1/8 inch slices and lay evenly on top of the pizza.
• Top the pizza with the diced tomatoes.
• Bake in the oven until golden brown and the pizza edges begin to crisp.
• Cut pizza and serve.
• Pizza can be drizzled with additional olive oil after removing from the oven.

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.