Spinach Pizza Crust Food

SWEET POTATO PIZZA CRUST WITH SPINACH PESTO

Steps:

• 1. Preheat oven to 400. 2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender). 3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes. 4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme. 5. Add the chia egg and mix. 6. Spread out the pizza crust on a parchment-paper lined oven tray. 7. Bake in 400 degree oven for about 30 minutes. 8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce. 9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat). 10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft. 11. Add toppings onto pizza crust and cook for additional 10 minutes. 1. Preheat oven to 400. 2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender). 3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes. 4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme. 5. Add the chia egg and mix. 6. Spread out the pizza crust on a parchment-paper lined oven tray. 7. Bake in 400 degree oven for about 30 minutes. 8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce. 9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat). 10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft. 11. Add toppings onto pizza crust and cook for additional 10 minutes.
• 1. Preheat oven to 400. 2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender). 3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes. 4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme. 5. Add the chia egg and mix. 6. Spread out the pizza crust on a parchment-paper lined oven tray. 7. Bake in 400 degree oven for about 30 minutes. 8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce. 9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat). 10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft. 11. Add toppings onto pizza crust and cook for additional 10 minutes.

SPINACH & BLUE CHEESE PIZZA

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.

SPINACH PIZZA

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.

SPINACH PIZZA

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.

SPINACH GARLIC PIZZA

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.

CLASSIC SPINACH PIZZA

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.

GREEK-STYLE SPINACH PIZZA WITH PHYLLO CRUST

Steps:

• Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
• Squeeze out any moisture using hands.
• Set oven to 400 degrees (IMPORTANT, use middle oven rack).
• Brush a large baking sheet lightly with melted butter.
• Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
• Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
• Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
• Brush the sheet with melted butter, then sprinkle with parmesan cheese.
• Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
• Brush the top sheet lightly with melted butter.
• Bake for about 3-5 minutes.
• For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
• Then season with black pepper and a little salt.
• Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
• Sprinkle with crumbled feta cheese.
• Drizzle with olive oil.
• Bake the phyllo pizza for about 15 minutes or until the feta is melted.
• Slice into squares using a pizza wheel.

HEALTHY SPINACH AND RICOTTA PIZZA

Steps:

• For the dough: Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. Transfer to a bowl coated with nonstick cooking spray, mist the dough ball, cover and let stand until doubled in size, about 1 hour. Divide the dough into 2 pieces and roll each into a ball. Cover loosely and let rest an additional 30 minutes.
• For the sauce: Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. Continue to cook, stirring and lightly mashing the tomatoes with a spatula, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes. Remove from the heat, season with salt and pepper and stir in the basil.
• For assembling the pizza: Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Stretch and/or roll each piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven (the dough will be a rustic oval shape). Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets. Bake until lightly browned, 8 to 10 minutes. Remove from the oven and evenly spread each pizza crust with the sauce, spreading about 1/2 inch from the edge, and then top with the mozzarella, Parmesan and spinach. Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6 to 8 minutes, rotating the pans if necessary. Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil. Sprinkle the pizzas with salt and crushed red pepper flakes, if using.

PIZZA CRUST STUFFED SPINACH AND SAUSAGE ROLL

Steps:

• Set oven to 400 degrees.
• Prepare a large greased baking sheet or pizza stone.
• In a skillet cook the sausage meat in oil until well browned.
• Add in the onions, garlic and chopped mushrooms; cook for about 5-6 minutes; place in a large bowl and cool slightly.
• Add in the spinach, mozzarella cheese, Parmesan cheese and egg yolk, then season the mixture with salt and black pepper; mix to combine.
• Using a roller, roll one pizza crust into a 12 x 9-inch rectangle on a cutting board.
• Spoon HALF of the sausage/spinach mixture over the dough to within 1/2-inch of the edges, spreading out the mixture evenly.
• Starting with the longest side of rectangle, roll up jellyroll fashion, then press the seam together to seal.
• Repeat with the remaining dough and filling.
• Place the rolls seam-side down on a large pizza stone or greased baking sheet.
• Join the ends of the rolls to form a large ring, then pinch together to seal.
• Brush the dough with the egg white.
• Bake for about 25-30 minutes or until golden brown.
• Let stand for 10-15 minutes before serving.
• Warm pizza sauce and serve with each serving.

SPINACH PIZZA CRUST

Steps:

• Preheat oven to 425 degrees.
• Blend spinach and mozzarella in a food processor.
• Add egg and blend.
• Spread on parchment paper and bake for 15 minutes. Edges should brown.
• Add your favorite sauce and toppings and broil until cheese melts.