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 |
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. |