Nutrition Facts

Serving Size½ of recipe
Total Fat16 g
Saturated Fat4.5 g
Sodium1,038 mg
Total Carbohydrate54 g
Dietary Fiber7 g
Protein18 g

Servings and Times


Ingredients and Preparation

Refrigerated pizza dough (whole wheat, if available)½ pound
Flour2 teaspoons
Olive oil1 + 2 teaspoons
Garlic clove, minced1 + 1
Dried oregano½ + ½ teaspoon
Tomato sauce4 ounces
Spinach leaves, chopped1 cup
Mushrooms, sliced1 cup
Plum tomato, seeded and chopped1
Shredded part-skim mozzarella cheese½ cup
  1. Directions
  2. Preheat oven to 425°F.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon tomato sauce over the pizza dough and top with mushroom mixture. Sprinkle with cheese and bake for about 15-20 minutes, until crisp.