GOAT CHEESE PIZZA WITH SPINACH, MUSHROOMS, AND ONIONS
Steps:
- Preheat oven according to pizza crust directions.
- Spread olive oil over crust. Top with minced garlic and spread over crust with hands, Top pizza with half of the mozzarella cheese, spinach, onions, and mushrooms, Sprinkle remaining mozzarella cheese and goat cheese on top.
- Bake for 8-10 minutes directly on rack. Remove from oven to cool for 5-10 minutes, then cut in to 4 slices, and enjoy with red papper flakes if desired.
Nutrition Facts : ServingSize 2 slices, Calories 340 kcal, Carbohydrate 39 g, Protein 16 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 597 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g
SPINACH & MUSHROOM PIZZA WITH GOAT CHEESE
A simple and healthy spin on a traditional recipe, this pizza combines fresh goat cheese, spinach, mushrooms and tomatoes delicately for a satisfying sharable meal!
Provided by Corrinne J
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 444.8, Fat 37.4, SaturatedFat 18.1, Cholesterol 61.7, Sodium 412.7, Carbohydrate 9.2, Fiber 2.2, Sugar 6.6, Protein 21.1
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, MUSHROOM, RED ONION AND GOAT CHEESE PIZZA
We have family pizza night every Friday; which always consists of a homemade pepperoni pizza for the 3 youngest and a specialty pizza for the oldest in the family. This was a delicious addition to our pizza rotation, and would also taste great with a bit of crispy proscuitto crumbled on top! I use Recipe #31072 for the crust, but use 1 cup of white whole wheat flour in the mixture.
Provided by Cook4_6
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Preheat 1 T of of olive oil in a pan, and gently sautee the onions and mushrooms until al dente. Sprinkle with a small amount of salt to help remove liquid from the mushrooms.
- Drizzle a little bit of olive oil on top of dough and evenly spread over dough. Top with mozzarella, spinach, and then top with the mushrooms and onion mixture.
- Crumble goat cheese on top and then lightly drizzle with more olive oil and balsamic vinegar. If desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
- Bake in middle of the oven for 15 minutes until crust is cooked.
Nutrition Facts : Calories 131.6, Fat 8.8, SaturatedFat 5.9, Cholesterol 22.4, Sodium 168.5, Carbohydrate 5.7, Fiber 1.4, Sugar 3.3, Protein 8.7
BUTTERNUT SQUASH, SPINACH AND GOAT CHEESE PIZZA
Provided by Stephanie Clarke
Categories Bake Vegetarian Low Cal Dinner Lunch Goat Cheese Spinach Butternut Squash Fall Healthy Self Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Heat pizza stone on bottom rack (or use an inverted 11" x 16" cookie sheet, not heated). Toss squash with 1 teaspoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. On a baking sheet, cook squash until soft and lightly browned, 25 minutes, stirring halfway through; set aside. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion (season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper), stirring, until light brown, 10 minutes. Add 2 tablespoons water; cook, stirring, until brown, 5 minutes. Remove from heat. Turn oven up to 450°. Sprinkle flour on a flat surface. Press dough into a 15-inch circle or 10" x 16" rectangle. Top with squash, onion, spinach, cheese and thyme. Dust stone or inverted sheet with cornmeal; place pizza on it. Bake until crust is crispy and cheese melts, 10 to 12 minutes.
SPINACH, MUSHROOM AND RED ONION SALAD
Make and share this Spinach, Mushroom and Red Onion Salad recipe from Food.com.
Provided by Rita1652
Categories Spinach
Time 11m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste.
- Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.
SPICY SPINACH AND GOAT CHEESE PIZZAS
Categories Herb Appetizer Bake Goat Cheese Spinach Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Heat oil in heavy large skillet over medium heat. Add spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper and toss 1 minute. Remove from heat; mix in lemon juice and peel.
- Arrange crusts on work surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then drop remaining goat cheese over spinach by teaspoonfuls.
- Place pizzas directly onto oven rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.
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