Friday, December 21, 2007

You put WHAT on your pizza?!?!?

So, anyone that knows me is probably shocked that I put spinach on a pizza- but it was actually delish! I was pleasantly surprised :). I took pictures, but I haven't downloaded them yet, and honestly, they kind of make the pizza look like cat throw-up, so I might not ever add them, lol.

Jenni's (not me, a fabulous nestie that shared this great recipe!) Whole Wheat Herb Pizza Dough:
1 package dry yeast
1/4 teaspoon sugar
1 1/2 cups warm water
2 1/2 to 2 3/4 cups all purpose flour, divided
1 cup whole wheat flour
1 teaspoon garlic powder
2 tablespoons pizza seasoning
1 tablespoon olive oil
1 1/2 teaspoon salt
Cooking Spray
1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, garlic powder, pizza seasonings and salt to yeast mixture, stirring until well-blended.
3. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.

Note: You can prepare this in a stand mixer using the dough hook. Add all the ingredients and let the hook knead the dough for approximately 5 minutes. This is how I made mine and it was soooo easy! Don't be afraid, yeast is your friend!

Also, this dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziptop plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85'), free from drafts' 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.

And now, for the fabulous White Spinach Pizza:
Serving: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

1 (10-oz) can refrigerated pizza crust
1 cup skim milk
3 tbsp all-purpose flour
Salt and pepper to taste
½ lb mushrooms, sliced
½ tsp minced garlic
3 cups fresh spinach, washed and stemmed
½ tsp dried basil
¼ cup crumbled feta
½ cup shredded part-skim mozzarella cheese

1. Preheat oven to 425°F. Pat crust into a round 12-inch pizza pan coated with nonstick cooking spray. Bake for 7 minutes or until crust begins to brown.

2. In a small pot, mix together milk and flour over medium-high heat until thickened. Season with salt and pepper to taste. Spread white sauce over partially baked crust.

3. Meanwhile, in a skillet coated with nonstick cooking spray, sauté mushrooms and garlic until tender, about 5 minutes. Add spinach, stirring until wilted. Add basil.

4. Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.

Based on individual serving.
Calories: 152
Total Fat: 4 g
Carbohydrates: 23 g
Protein: 8 g

I used chicken instead of mushrooms and just cooked the chicken (diced) for a few minutes before adding the garlic to make sure it was well cooked. I also used Grueyere and Parm as my cheeses, 'cause those are my faves!

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