TOMATO SPINACH PIZZA
A bread machine saves time when preparing the thick homemade crust for this Italian treat. "My boys happily call it green pizza due to all of the spinach," shares Sharlin Blamires of Coweta, Oklahoma. And because Sharlin leaves out the meat and uses fresh tomatoes instead of canned sauce, her pizza is much lower in salt than most carryout pies.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 9 servings (18 slices).
Number Of Ingredients 13
Steps:
- In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16x11-in. rectangle. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Brush with oil; sprinkle with Parmesan cheese, Italian seasoning and garlic salt. Top with spinach, tomatoes and mozzarella cheese. , Bake at 375° for 17-22 minutes or until crust is golden brown and cheese is melted. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is golden brown.
Nutrition Facts : Calories 330 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 523mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
SPINACH AND MARINATED TOMATO PIZZA
Top this simple spinach pizza with the sweetness of lightly marinated grape tomatoes and pearls of fresh mozzarella cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In medium bowl, place grape tomatoes and vinaigrette; stir to coat. Set aside.
- Cook spinach as directed on box. Squeeze to drain well.
- On ungreased cookie sheet, place pizza crust. Spread spinach evenly over crust; sprinkle with pepper. With slotted spoon, remove tomatoes from vinaigrette; arrange tomatoes over spinach. Top evenly with mozzarella cheese.
- Bake 8 to 10 minutes or until cheese is melted and bubbly. Sprinkle with basil.
Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1/2, Fiber 4 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
FRESH FOCACCIA WITH MARINATED CHICKEN AND SPINACH AND ARTICHOKE SPREAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat a grill pan or grill over medium-high heat.
- Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
- For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
- For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
- Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
- Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
- In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
- Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
- Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
- Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
- Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
- Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
- Preheat the oven to 425 degree F and set a rack in the middle of the oven.
- Bake the dough until golden brown, 35 to 40 minutes.
SPINACH FETA TOMATO PIZZA
This was a result of craving pizza but not having the 'traditional' ingredients on hand. I'd like to think this is a bit healthier than most pizzas. I listed the avocado as optional because some people can't imagine that on pizza, but it's really good.
Provided by jaynine
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- On top of pizza crust, spread the alfredo sauce evenly.
- Sprinkle the Italian seasoning and garlic on top of the sauce.
- Add feta, parmesan, mozzarella cheeses.
- Spread the spinach across the pizza.
- Top with thin tomato slices, and finally, the avocado slices.
- Bake at 425 for about 20 minutes, depending on the type of crust you're using.
ROASTED GARLIC, SPINACH, AND TOMATO PIZZA
Categories Garlic Tomato Bake Low Fat Vegetarian Mozzarella Spinach Self
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil and sprinkle with water. Wrap in foil and bake at 350°F for 50 minutes. When cooled slightly, squeeze roasted garlic out of the skins. To grill: Heat Foreman's Grilling Machine to the highest setting or make a medium-hot fire on a gas or charcoal grill. Roll out pizza dough on a lightly oiled baking sheet. Cut dough in half; shape into two 10-inch square pizzas. Do not make a rim. Grill dough on one side until grill marks show, about 3 minutes. Remove from grill. Place dough, grilled side up, on a cutting board. Brush with remaining 2 tsp oil. Spread with roasted garlic; season with salt and pepper. Add spinach, cheeses, tomatoes, and pine nuts. Return to grill and cook for 3 minutes, or until cheese melts and crust is cooked through. Garnish with basil; cut pizzas in half to serve. To bake: Heat oven to 475°F. On a lightly greased baking sheet, form dough into a large pizza; arrange toppings. Bake 10 minutes or until crust browns. Remove from oven; garnish with basil; cut into fourths to serve.
SPINACH-GARLIC PIZZA
A pizza crust is brushed with garlic olive oil and topped with spinach, mozzarella, feta cheese, tomatoes and rosemary for a savory meatless entree.
Provided by My Food and Family
Categories Recipes
Time 22m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF.
- Mix oil and garlic in small microwaveable bowl. Microwave on HIGH 30 sec.
- Place pizza crust on baking sheet; brush with oil mixture. Top with remaining ingredients.
- Bake 10 to 12 min. or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 670 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 1 g, Protein 15 g
SANDWICH THINSANDREG; MUSHROOM AND SPINACH MINI PIZZAS
Provided by Food Network
Yield 8 pizzas
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Toast Sandwich Thins® halves to light golden. In a skillet, heat 1 tablespoon of the oil from the marinated sun-dried tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released, about 5 to 7 minutes; and season with salt and pepper to taste. Meanwhile, pulse 5 sun-dried tomatoes with 2 teaspoons of their oil in food processor until smooth. Add ricotta. Pulse to incorporate and season to taste with salt and pepper. Spread approximately 2 tablespoons of the sun-dried tomato and ricotta mixture on top of each toasted Sandwich Thins® rolls half. Top each pizza with a few baby spinach leaves and divide mushrooms between each pizza. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors.
BACON, TOMATO & SPINACH PIZZA
Make and share this Bacon, Tomato & Spinach Pizza recipe from Food.com.
Provided by JackieOhNo
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Coat a 12-inch pizza pan with cooking spray. Press dough onto pan.
- Spread Alfredo sauce over dough, leaving a half-inch border. Sprinkle with 1/2 cup cheese. Top with spinach, tomatoes, and bacon; sprinkle with remaining 1/2 cup cheese.
- Bake until heated through and cheese is melted and lightly browned, 15-18 minutes.
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