SPINACH PIZZA

[Guest guest]

* Exported from MasterCook *

 

SPINACH PIZZA

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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dough for one medium pizza (see notes below)

1 pkg frozen chopped spinach

1/2 lb mozzarella -- grated

1/2 c grated pecorino Romano

1 cloves garlic -- minced (1 to 2)

salt -- pepper

2 T olive oil

 

Thaw and lightly drain the spinach. Don't squeeze it too much, it's not

necessary to remove all the water now. Sautee minced garlic in hot oil until

lightly browned. Lower heat and carefully add spinach so it doesn't spatter.

Stir spinach. The better the leaves are coated with oil, the less they will

stick together. Add salt and pepper to taste. Fry over medium heat with

stirring until most of the excess water is gone and the spinach starts to

stick to the pan. Lower heat, cover and cook a bit more (perhaps 5 min) to

develop the flavor.

 

Prepare pizza dough for oven. Spread the spinach evenly over the dough, then

the mozzarella, then the Romano. Sprinkle with a little oil if desired. Bake

in a 400 deg oven until the cheese is melted and a bit browned and the

bottom of the crust is lightly browned.

 

NOTE: I have yet to make pizza dough myself that is particularly good, so I

buy bags of dough from an Italian bakery. I just can't match it in flavor or

texture.

 

S(Internet Address):

" http://users.rcn.com/sue.interport/food/spinpizz.html "

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Per Serving (excluding unknown items): 3933 Calories; 433g Fat (96.8%

calories from fat); 13g Protein; 19g Carbohydrate; 14g Dietary Fiber; 0mg

Cholesterol; 337mg Sodium. Exchanges: 4 Vegetable; 86 1/2 Fat.

 

NOTES : If you've read some of the other recipes on this site you know I

love spinach, so here's a pizza I throw together every so often. It's good

for parties, too, as an appetizer. Just cut in bite-sized pieces.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

[Guest guest]

this sounds good. has anyone used soy based cheese for pizza for non-lacto?

Just wondering if it melts ok for cooking?

 

corvin