ISO: Recipe for Spinach Mushroom Pizza

[jtoepfert100]

I'm having my weird spinach/mushroom cravings again. I was planning on trying the Savory Spinach Mushroom Bread Pudding tonight but I'm thinking a pizza might be more along DH's lines. CL has a recipe for one that doesn't excite me in the slightest (canned mushrooms:eek: ). Does anyone have any tried and true recipes? I've done a search but I'm not finding anything.

[KathrynY]

I tried this one a couple of weeks ago and liked it. I added some asiago in with the mozzarella - not enough cheese for me as written. ;) It might not be quite what you're after, and you'd have to upsize it for two people, but it does include mushrooms and spinach.

Mini Red Pepper-Mushroom Pizza

Although you only use half of the bell pepper in this pizza, go ahead and roast both halves; use the other half in a sandwich.

1/2 medium red bell pepper
1/2 teaspoon fresh lemon juice
1 garlic clove, minced
Cooking spray
1/2 cup thinly sliced shiitake mushroom caps
1 tablespoon sliced shallots
1/2 teaspoon balsamic vinegar
1 (6-inch) Italian cheese-flavored pizza crust (such as Boboli)
1 tablespoon thinly sliced fresh basil
3/4 cup torn spinach
6 tablespoons (1 1/2 ounces) shredded fresh mozzarella cheese
1/4 teaspoon freshly ground black pepper
Dash of salt

Preheat broiler.
Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.

Preheat oven to 450°.

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.

Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.

Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.

Yield: 1 serving

CALORIES 467 (30% from fat); FAT 15.5g (satfat 8.1g, monofat 5.4g, polyfat 1.5g); PROTEIN 22.4g; CARBOHYDRATE 58.7g; FIBER 2.6g; CHOLESTEROL 33mg; IRON 4.8mg; SODIUM 829mg; CALCIUM 589mg;
Cooking Light, JANUARY 2003

[sneezles]

Jen,
I love spinach and mushroom pizza. I don't really follow a recipe (shocking for me! :p ) but I'll try to recreate it here...




Spinach & Mushroom Pizza

1 10-ounce package frozen chopped spinach -- thawed, drained and squeezed dry
8 ounces sliced creminis
3 tablespoons butter
3 tablespoons olive oil
1 tablespoons white wine
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cloves garlic, minced
1 onion sliced into thin rings
4-6 ounces Italian cheeses, I like to use provolone and fontina or some mozzarella, sometimes I add in some parmesan or asiago, or romano...whatever is on hand

In a skillet, heat the oil and butter (you can reduce it if you must ;) ) add the onion, garlic and the mushrooms and sauté until mushrooms have released their moisture and the onion is slightly caramelized, stir often so the garlic doesn't burn. Add in the wine and the herbs and simmer for about 15 minutes.
Put the sauce (aka onion mixture) on the crust, topp with the spinach and then the cheese. Bake at 425º until done. (I use a stone so it's about 15 minutes).

[MISSINDI]

Cravings, eh? ;)

Where's that Spinach Bread Pudding recipe from? I have a huge bag of spinach I'm trying to use up, which is a challenge, since no one else in my house will eat it...

[jtoepfert100]

Savory Bread Pudding With Spinach & Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
2 Cups 1% Milk
1/2 Teaspoon Hot Sauce
3/4 Teaspoon Salt -- divided
1/4 Teaspoon Fresh Ground Pepper -- divided
3 1/2 Cups Cubed Stale Bread
10 Ounces Spinach
1 Tablespoon Extra Virgin Olive Oil
1 Cup Onion -- chopped
1 Cup Red Bell Pepper -- chopped
4 Cups Sliced Mushroom -- 12 ounces
1 Clove Garlic -- minced
1 Cup Grated Gruyere, Emmentaler or Manchego Cheese (3 Oz.) -- divided

Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.

Meanwhile, preheat oven to 350ºF. Coat an 8"x8" (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.

Cook spinach according to package directions. Drain, refresh with cold water, squeeze out excess moisture and chop up. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and red pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.

Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put it in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes (convection for 40 minutes). Let cool slightly; serve hot or warm.

Per serving: 287 calories; 14 g total fat (5 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrate; 18 g protein; 4 g fiber; 557 mg sodium.

Description:
"Eating Well Spring 2003"
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Per Serving (excluding unknown items): 580 Calories; 17g Fat (26.8% calories from fat); 26g Protein; 81g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 1198mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.


sneezles - your recipe looks great, although we all know here that I would reduce the butter and oil. :p I think your recipe is exactly what I'm looking for - but, out of the blue, DH emailed me asking if I had any recipes for Tofu burgers:confused: :confused: - seems he's on a bit of a tofu kick here recently. Who'd a thunk? I told him I was going to tell all his friends!;)