Description
Mushroom Spinach Pizza comes together with minimal fuss, delivering restaurant-quality flavor straight from your kitchen. Fresh ingredients and a quick assembly mean delicious dinner is just minutes away.
Ingredients
Scale
Crust:
- ½ pound pizza dough
Primary Ingredients:
- 1 lb wild mushrooms
- 5 cups loose leaf bloomsdale spinach
- 1 cup shredded mozzarella
- 1 cup feta cheese
Seasonings and Supporting Ingredients:
- 5 tablespoons olive oil
- 8 cloves garlic
- 1 shallot
- Red pepper flakes
- Oregano
- Lemon wedges
Instructions
- Sauté 1 shallot and 1 lb wild mushrooms in 3 tbsp olive oil over medium-high heat for 8-10 minutes. Ensure your mushrooms become soft and slightly caramelized.
- Sprinkle a pinch of salt over the mushrooms. Continue cooking until they turn golden brown. Add 4 cloves minced garlic during the final minute of cooking.
- Drain excess liquid from the mushrooms and set them aside. Position your pizza stone inside the oven and preheat to 500°F for 30 minutes.
- Stretch your ½ pound pizza dough into a circular shape using gentle pulling motions. Use a rolling pin to flatten the dough evenly on your work surface.
- If using a pizza peel, dust it lightly with flour. Transfer your stretched dough onto the peel carefully.
- Brush 2 tbsp olive oil across the entire surface of the dough. Distribute 4 finely chopped garlic cloves evenly.
- Layer 5 cups loose leaf bloomsdale spinach across the dough, leaving a 1-inch border around the edges for the crust.
- Scatter 1 cup feta cheese and 1 cup mozzarella cheese over the spinach. Distribute the sautéed mushrooms randomly across the pizza.
- Season with a sprinkle of salt and pepper. Add red pepper flakes and oregano for extra flavor.
- Slide the pizza onto the preheated stone and bake until the crust turns golden brown, approximately 10-12 minutes.
- Remove from the oven and serve with fresh lemon wedges on the side.
Notes
- Let mushrooms release their moisture completely before adding garlic to prevent burning and ensure deep, rich flavor.
- Preheating the pizza stone creates a crisp, restaurant-style crust that doesn’t get soggy in the center.
- Pat spinach leaves dry with paper towels to prevent excess water from making your pizza soggy and prevent a wet crust.
- For a gluten-free version, swap traditional pizza dough with a cauliflower or almond flour crust, maintaining the same delicious topping combinations.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 3 to 4
- Calories: 470 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg