I have been trying to add more meatless meals into our week. It is always nice to add a new meal without any complaints, so I thought a veggie pizza would be a good one to try 😀 The kids were super excited when I said we were having Pizza for dinner…right up until they saw the spinach on the counter. Seriously, its cheese pizza with a little spinach, what’s not to like? Sometimes, I think they just like to give me a hard time…kids.
Fresh spinach is one food you will always find in my refrigerator. It is so versatile, you can eat it raw in salads or cooked in just about anything, it always tastes great.
Spinach is full of antioxidants called flavonoids and carotenoids. The flavonoids in spinach have been found to function as anti-inflammatory and anti-cancer properties. Spinach antioxidant nutrients include – vitamin C, vitamin E, beta-carotene, and manganese, zinc, and selenium — it’s not surprising that spinach helps lower oxidative stress. Two carotenoids in spinach (lutein and zeaxanthin) are antioxidants aid in vision and help prevent age-related macular degeneration.
Spinach has lots of nutrients and is a great source of vitamin K, vitamin A, iron and folate.
Vitamin K is a fat-solube vitamin that aids in blood clotting and helps maintain bone health.
Vitamin A promotes good vision and helps maintains good skin health.
Iron is important as it helps hemoglobin hold oxygen in the blood.
Folate is a water-soluble B vitamin that functions as a coenzyme in the synthesis of nucleic acids (DNA and RNA) and metabolism of amino acids.
Magnesium helps lower blood pressure and prevents arrhythmia.
Calcium is needed for healthy teeth and bones, nerve impulses, muscle contraction, and blood coagulation.
- Calories 7
- Calcium 30 mg
- Potassium 167 mg
- Folate 58 µg
- Vitamin A 2813 IU
- Vitamin K 145 µg
Red White and Spinach Pizza
Slightly adapted from Cooking Light
- 1 cup baby spinach
- 1 cup provolone/mozzarella blend, grated
- 1/2 cup parmesan cheese, shredded
- pizza dough
- red sauce
- white sauce
- 1 cup warm water (100° to 110°)
- 10 ounces bread flour (2 cups )
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour, salt and yeast to large bowl. Add olive oil to one side of bowl. Slowly add in water and stir with wooden spoon to combine.
- Once dough comes together, place on lightly floured counter and knead to form soft elastic dough. Place dough in large bowl lightly coated with olive oil. Gently roll dough around bowl to coat. Cover and let rise for 1 hour or until doubled in size.
- Place a pizza stone on middle rack. Preheat oven to 500°. Preheat the pizza stone for 30 minutes before baking dough.
- Remove hot stone from oven. Lightly dust with cornmeal.
- Press or roll dough out to a rectangle on a lightly floured counter-top. Carefully place dough on hot stone.
- Spread white sauce evenly over dough, leaving 1/2 inch border. Top with red pizza sauce, do not too much juice or pizza will be soggy. Arrange spinach leaves evenly over pizza. Top with grated provolone cheese and parmesan cheese evenly over pizza.
- Bake for 11 minutes or until the crust is browned.
- Cut pizza into 12 pieces, and serve.
- 2 Tbsp olive oil
- 4 garlic cloves, pressed
- 1 (28-ounce) can San Marzano tomatoes
- 1/2 tsp kosher salt
- 1/2 tsp dried oregano
In a medium saucepan heat olive oil over medium heat. Add garlic to pan cook just until fragrant. Take care not to burn. Using a slotted spoon, scoop tomatoes out of can and place in pan, reserving juices. Crush tomatoes with the back of spoon or a masher. Add juice, salt, and oregano to the pan and bring to a boil. Reduce heat, and simmer 30 minutes or until thickened.
- 1/4 cup Ricotta cheese
- 1/4 cup plain Greek Yogurt
- 4 garlic cloves, roasted and mashed
Mix ingredients in small bowl and set aside.
Once dinner was served, all was well. They loved the pizza! The crust is perfectly crisp and chewy. This is probably one of the best pizza dough recipes I’ve come upon, and I’ve tried lots.
I love the freshness of the sauces with the bright green spinach. The provolone/mozzarella cheese was Sargento’s brand, it added a smoky flavor while still keeping the creamy cheesy goodness of mozzarella. I’m sure you’ll love this as much as we did 😀