SPINACH & FRESH MOZZARELLA PIZZA RECIPE - (4.3/5)
Provided by á-70803
Number Of Ingredients 9
Steps:
- 1. Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic. Peel, halve and thinly slice the onion. Tear the mozzarella cheese into small pieces. 2. Make the chile honey: In a small bowl, combine the honey and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Set aside in a warm place. 3. Cook & drain the spinach: In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan. 4. Make the sauce In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce; stir until thoroughly combined. Remove from heat and season with salt and pepper to taste. 5. Prepare the dough & assemble the pizza Lightly oil a sheet pan. Place the dough in the center of the oiled sheet pan; using your hands, stretch to a ¼-inch thickness. Gently rub the dough into the sheet pan to oil the bottom. Spread the sauce onto the prepared dough. Evenly top with the mozzarella cheese, drained spinach and lemon zest; season with salt and pepper. 6. Bake the pizza & serve your dish Place the pizza in the oven and bake, turning halfway through, 16 to 18 minutes, or until the cheese is lightly browned and the crust is crispy. Remove from the oven and let cool for 2 minutes before serving. Just before serving, drizzle the baked pizza with as much of the chile honey as you'd like and top with the juice of as many lemon wedges as you'd like (you may have extra). Enjoy!
MEDITERRANEAN PIZZA WITH FRESH MOZZARELLA
Provided by Food Network
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.
DEEP DISH SPINACH AND MOZZARELLA PIZZA
From the book "Pizza" which has great recipes for various types of pizza. Deep dish spinach pizza is what I think of when I think "Chicago-style" and it is so yummy! This recipe uses the crust and sauce recipes from the same book, also posted by me. (Recipe #171224 and Recipe #171225)
Provided by lucid501
Categories Spinach
Time 1h
Yield 1 14, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Position an oven rack on the second-lowest level in the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500 degrees F.
- Brush a 14 inch round deep-dish pizza pan with the olive oil. Starting in the middle and using your fingertips. press the dough evenly to cover the bottom and about 2 inches up the sides of the pan. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15-20 minutes.
- To assemble the pizza, lightly press the dough up the sides of the pan if it has slid back down. Lay half of the mozzarella slices over the pizza dough, overlapping to cover the dough completely.
- Toss the spinach with the garlic and a few grindings of pepper. Arrange the spinach mixture over the mozzarella. Arrange the rest of the mozzarella over the spinach. Ladle the tomato sauce evenly over the mozzarella. Sprinkle the Parmesan over the top of the sauce.
- Place the pizza in the oven on the rack or baking stone and reduce the temperature to 450 degrees F. (Work quickly so the oven temperature doesn't drop too much). Bake the pizza until the crust is crisp and a deep golden brown, and the cheese is golden, about 30 minutes. Remove the pizza from the oven and place on a wire rack to cool for 5 to 7 minutes.
- Use a knife to loosen the crust from the sides of the pan.
- Cut the pizza into large wedges and then slide a metal spatula until the bottom crust to remove and lift out the wedges. Serve immediately.
Nutrition Facts : Calories 582.1, Fat 37.8, SaturatedFat 21.2, Cholesterol 123, Sodium 2259.7, Carbohydrate 22.7, Fiber 4.8, Sugar 11, Protein 41.2
MOZZARELLA AND SPINACH MATZO BREI
Matzo brei is one of my all-time favorite foods! It is typically eaten on Passover since it is customary to avoid leavened bread. Matzo, a cracker-like unleavened bread, gets soft and chewy when it's soaked and scrambled with eggs in this traditional dish. Some people like sweet matzo brei sprinkled with cinnamon sugar, but I am on Team Savory Brei 4ever!
Provided by Molly Yeh
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
- Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.
SPINACH PIZZA
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
SPINACH DIP MOZZARELLA PIZZA
My SIL shared this with me when she was visiting from the frigid North. It was a HUGE hit at the pool party and a snap to prepare. This is a tasty appetizer but would also be a good lunch or light dinner recipe.
Provided by Guava Girl
Categories Potluck
Time 17m
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Place prepared crust on pizza pan.
- Spread spinach dip over entire crust.
- Sprinkle with water chestnuts if the spinach dip does not already contain them.
- If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
- Sprinkle with Mozzarella cheese.
- Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
- Cool a few minutes before cutting.
- Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
SPINACH PIZZA
A delicious change of pizza toppings. This pizza has a spinach and tomato base with ground beef or, perferably, vegetarian ground beef, topped with cheese. The crust is a multigrain crust that is crispy and stands up to the moist toppings. Spinach originated in the Middle East.
Provided by LUv 2 BaKE
Categories Spinach
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- FOR CRUST: Stir oat flour, all purpose flour, whole wheat flour, cornmeal and baking powder together; add oil and milk, mix well.
- Knead gently 10 to 12 strokes; press dough into a 12 inch lightly sprayed or greased pizza pan, building up at edges.
- Bake at 425F for 12 to 15 minutes or until brown.
- FOR TOPPINGS: Meanwhile, warm veggie ground beef with pizza sauce in microwave or in saucepan. If using ground beef, cook until no longer pink, drain, stir in pizza sauce.
- Arrange spinach on crust. Top with "meat" mixture; arrange mushrooms over meat; sprinkle with cheese.
- Bake at 425F for 10 to 15 minutes.
DEEP-DISH SPINACH PIZZA
My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.
Provided by sugarpea
Categories Sauces
Time 1h25m
Yield 1 9inch pie, 4 serving(s)
Number Of Ingredients 25
Steps:
- Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
- Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
- Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
- Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
- Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
- In a small bowl, mix the cheeses and set aside.
- Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
- Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
- Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
- Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.
SPINACH GARLIC PIZZA
I love pizza without tomato sauce or what is called White pizza. We love this! It is so good and easy!
Provided by Little Bee
Categories European
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix olive oil and garlic in small microwavable bowl.
- Microwave on HIGH 30 seconds.
- Place pizza crust on cookie sheet; brush entire surface with oil mixture.
- Top with spinach, mozzarella cheese, tomato slices and feta cheese.
- Sprinkle pizza with rosemary and parmesan Bake at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
- Let stand 5 minutes.
Nutrition Facts : Calories 441.6, Fat 33, SaturatedFat 17.4, Cholesterol 97.8, Sodium 1131.7, Carbohydrate 12.7, Fiber 4.9, Sugar 5.6, Protein 26.8
FRESH SPINACH AND MOZZARELLA SALAD
Make and share this Fresh Spinach and Mozzarella Salad recipe from Food.com.
Provided by lazyme
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl.
- Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion.
- (Can be prepared 1 hour ahead; Let stand at room temperature, tossing occasionally).
- Add spinach to salad and toss to combine.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 464.4, Fat 36.1, SaturatedFat 13.9, Cholesterol 67.2, Sodium 1539.5, Carbohydrate 16, Fiber 2.5, Sugar 9.5, Protein 21.4
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