|Serving Size||½ of recipe|
|Total Fat||16 g|
|Saturated Fat||4.5 g|
|Total Carbohydrate||54 g|
|Dietary Fiber||7 g|
|Refrigerated pizza dough (whole wheat, if available)||½ pound|
|Olive oil||1 + 2 teaspoons|
|Garlic clove, minced||1 + 1|
|Dried oregano||½ + ½ teaspoon|
|Tomato sauce||4 ounces|
|Spinach leaves, chopped||1 cup|
|Mushrooms, sliced||1 cup|
|Plum tomato, seeded and chopped||1|
|Shredded part-skim mozzarella cheese||½ cup|
- Preheat oven to 425°F.
- Roll pizza dough into a ball and sprinkle with flour. On a flat, floured surface (eg, a countertop), roll or press dough into a 9-inch round shape. Transfer dough to a baking stone or baking sheet, cover loosely with plastic wrap, and let set, 5-10 minutes.
- Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1 minced garlic clove, and cook for 2-3 minutes, until garlic is fragrant. Stir in tomato sauce, and ½ teaspoon oregano, and continue cooking for 1-2 minutes, until slightly bubbly. Reduce heat to medium-low, stir in spinach, and continue cooking 2-3 minutes, until spinach wilts. Remove from heat and set aside.
- Meanwhile, in another small saucepan, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms, 1 minced garlic clove, and ½ teaspoon oregano, and sauté for 3-4 minutes, until mushrooms are tender and golden. Stir in tomato and continue cooking for 2 minutes.
- Spoon tomato sauce over the pizza dough and top with mushroom mixture. Sprinkle with cheese and bake for about 15-20 minutes, until crisp.
3 starches; 2 vegetables; 1 medium-fat meat substitute; 1.5 fat
Arrange ¼” slices of tomato and fresh mozzarella on a large platter. Drizzle with olive oil, and sprinkle with fresh basil and coarse salt.
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