|Pizza crust||1 (1 Recipe, Traditional Style)|
|Onion||1 Medium, finely chopped|
|Olive oil||1 Tablespoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh spinach||1 Bunch (100 gm), trimmed and washed|
|Ricotta cheese||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Ground nutmeg||1 Dash|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
Prepare dough for pizza crust.
While dough is rising, prepare filling: In a large skillet, saute onion in olive oil for 5 minutes. Add mushrooms and garlic. Saute 3 minutes.
Add spinach to skillet and cover pan. Steam over low heat for a few minutes until spinach is limp. Uncover pan and cook over medium heat, stirring constantly, until liquid evaporates.
Remove from heat. Stir in ricotta cheese, salt, black pepper to taste and nutmeg. Mix in shredded mozzarella cheese. Set filling aside.
To Assemble & Bake
After dough has risen, punch down and divide into 8 sections. On a floured surface, roll each section out into a circle about 1/4 inch thick with the edges slightly thinner than the middle.
Place 1/2 cup of filling in the center of each circle. Moisten the outer edge of the circle with a little water and fold one edge of the dough over to form a semicircle. Press edges down with a fork to seal.
Place 1 1/2 inches apart on greased baking sheets. Bake at 450° F. for 15 to 20 minutes until lightly browned.
Serving size: Complete recipe
Calories 1552 Calories from Fat 535
% Daily Value*
Total Fat 78 g120.6%
Saturated Fat 33.7 g168.4%
Trans Fat 0 g
Cholesterol 169.7 mg56.6%
Sodium 3067.3 mg127.8%
Total Carbohydrates 152 g50.7%
Dietary Fiber 18.5 g73.9%
Sugars 17 g
Protein 62 g123.5%
Vitamin A 218.8% Vitamin C 81.5%
Calcium 217.7% Iron 90.2%
*Based on a 2000 Calorie diet