Spinach and Mushroom Pizza

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	424
Total Fat	16 g
Saturated Fat	4.5 g
Sodium	1,038 mg
Total Carbohydrate	54 g
Dietary Fiber	7 g
Protein	18 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Refrigerated pizza dough (whole wheat, if available)	½ pound
Flour	2 teaspoons
Olive oil	1 + 2 teaspoons
Garlic clove, minced	1 + 1
Dried oregano	½ + ½ teaspoon
Tomato sauce	4 ounces
Spinach leaves, chopped	1 cup
Mushrooms, sliced	1 cup
Plum tomato, seeded and chopped	1
Shredded part-skim mozzarella cheese	½ cup

Directions
Preheat oven to 425°F.
Roll pizza dough into a ball and sprinkle with flour. On a flat, floured surface (eg, a countertop), roll or press dough into a 9-inch round shape. Transfer dough to a baking stone or baking sheet, cover loosely with plastic wrap, and let set, 5-10 minutes.
Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1 minced garlic clove, and cook for 2-3 minutes, until garlic is fragrant. Stir in tomato sauce, and ½ teaspoon oregano, and continue cooking for 1-2 minutes, until slightly bubbly. Reduce heat to medium-low, stir in spinach, and continue cooking 2-3 minutes, until spinach wilts. Remove from heat and set aside.
Meanwhile, in another small saucepan, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms, 1 minced garlic clove, and ½ teaspoon oregano, and sauté for 3-4 minutes, until mushrooms are tender and golden. Stir in tomato and continue cooking for 2 minutes.
Spoon tomato sauce over the pizza dough and top with mushroom mixture. Sprinkle with cheese and bake for about 15-20 minutes, until crisp.

Exchanges
3 starches; 2 vegetables; 1 medium-fat meat substitute; 1.5 fat

Side Suggestions: Tomato, Mozzarella, and Basil
Arrange ¼” slices of tomato and fresh mozzarella on a large platter. Drizzle with olive oil, and sprinkle with fresh basil and coarse salt.

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