This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
White Spinach Pizza
- add review
- #29067
If you're looking for an alternative to your usual pizza, try this white spinach pizza. Packed with nutrient-rich spinach and topped with a creamy white sauce, this pizza can be on the table in just 30 minutes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 package (10 ounce size) refrigerated pizza dough
1 cup skim milk
3 tablespoons all-purpose flour
salt and pepper, to taste
1/2 pound sliced fresh mushrooms
1/2 teaspoon minced garlic
3 cups fresh spinach, washed and stemmed
1/2 teaspoon dried basil
1/4 cup crumbled feta cheese
1/2 cup shredded part-skim mozzarella cheese
directions
Preheat the oven to 425 degrees F. Grease a 12-inch pizza pan.
Pat the pizza dough onto the greased pizza pan. Place the pan in the oven and bake at 425 degrees F for 7 minutes or until the crust begins to brown. Remove the crust from the oven and set aside.
Whisk together the milk and flour in a saucepan over medium-high heat. Cook, stirring constantly, until the sauce thickens. Season with salt and pepper, to taste. Spread the thickened white sauce evenly over the baked pizza crust.
Lightly grease a non-stick skillet. Add the mushrooms and garlic and cook over medium heat, stirring frequently, until the vegetables are soft. Add the spinach and cook, stirring occasionally, until the spinach has wilted. Stir in the basil then remove the pan from the heat.
Spread the spinach and mushroom mixture evenly over the white sauce. Sprinkle the pizza with feta and mozzarella. Return the pizza to the oven and bake for 10 minutes or until the cheese is melted.
nutrition data
141 calories, 3 grams fat, 21 grams carbohydrates, 7 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
August 23, 2009
This was very good. I am planning to change it alittle next time I make it. Here are my suggustions: The white sauce took alot of salt because it was so bland, which I figured it would be considering it was flour and skim milk. I used 1/4 pound of baby bella sliced mushroom, which was the perfect amount. Not enough spinach for our taste so next time I plan to use the whole 6 oz. bag. We also like more cheese so we doubled the recipe to 1 cup of mozzarella, but kept the feta the same. All in all it was very good. My husband really liked it but also thought it needed more sinach.