Spinach Mushroom Pizza
|Vegetable cooking spray||1|
|Refrigerated pizza crust dough||10 Ounce (1 Can)|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (1 Package)|
|Shredded part skim mozzarella cheese||3 Ounce (3/4 Cup, Preshredded)|
|Bottled minced garlic||2 Teaspoon|
|Dried italian seasoning||1 Teaspoon|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Canned pasta style tomatoes||29 Ounce, drained (2 Cans, 14 1/2 Ounce Each)|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 425°.
Coat a 15 x 10-inch jelly-roll pan with cooking spray, and sprinkle with cornmeal.
Unroll pizza dough, and press dough into pan.
Bake at 425° for 6 minutes or just until crust begins to brown.
Combine spinach, mozzarella cheese, garlic, Italian seasoning, and pepper in a bowl; stir well.
Spread spinach mixture over crust, leaving a 1/2-inch border.
Top with mushrooms and tomatoes; sprinkle with feta cheese.
Bake at 425° for 9 minutes or until crust is lightly browned.