SPINACH ZUCCHINI PIZZA
My family loved this and "suggested" that I make it again. Originally I planned on making the Spinach Artichoke Calzone recipe (171204) which seemed really nice, but then I discovered the pizza crusts we had lying around couldn't be used for making calzones and that the artichoke I thought we should still have had in fact been long gone, and at the end not much of the original recipe remained :) (In fact pretty much only the spinach and cheese.) I served it in combination with roasted bell peppers and zucchini fritters (will post those recipes on RecipeZaar as well). So the servings should not be compared with regular pizza servings, which are usually much larger. One serving is good for a lunch or a main course if you have some side dishes. Note that the measurements of the pesto, cheese and balsamic vinegar are not very exact, so be sure to use your own judgement (the rest is pretty much exactly what I used).
Provided by JasperJ
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the bacon with the balsamic vinegar (don't add it immediately at the beginning) until browned and crisp (but not burned). Use a relatively small pan so the bacon only just fits on the bottom of the pan and will "cook" a little in its own juices (keeps it from burning too quickly).
- Preheat the oven to about 200C and divide the tomato pesto and tomato paste over the pizza crusts, spreading it out as evenly as possible (keeping clear of the edge).
- Make sure the zucchini is thinly sliced (about 1mm thick) and the spinach drained/squeezed (it may feel slightly moist, but definitely not dripping). If you use fresh spinach you may want to cut or tear the spinach in slightly smaller pieces, but it's not absolutely necessary (the spinach will shrink anyway). Also slice the garlic. (This step can be performed while the bacon is cooking, as it can take quite a bit of time and can be finished before the rest without problems.).
- Put a relatively large (heavy) pan over high heat, with some oil (NO olive oil!) and a generous amount of salt. Put in the zucchini slices (you should hear a hiss immediately, otherwise the pan wasn't hot enough) and stir them regularly (turning them over) until they start to brown. If you don't have a large enough pan to have most of the slices on the bottom all the time, cook the vegetables in batches.
- Once the zucchini starts to brown, add the garlic and fry it for a few seconds (it should only just start to brown) and add the ,thawed and thoroughly drained/squeezed, spinach. Add the cumin and other spices/herbs (I added about a teaspoon of cumin, but you can add more or less depending on taste, try it). Also add the bacon and stir regularly until well mixed.
- Divide the vegetables over the pizza's and spread them out evenly (should form a layer slightly less than 1cm thick). Now sprinkle them with the shredded cheese until you're satisfied with the amount of cheese and put them in the oven for about 20 minutes.
- I had them in the oven for about 30 minutes, but I had them on a lower setting for a while and they came out slightly more browned than ideal, though not burned (so don't worry too much about putting them in the oven too long). Note: While in the oven it can be hard to see how well done the pizza's are, the spinach just gets a little darker, so you have to rely on the cheese and the pizza crust.
Nutrition Facts : Calories 439.2, Fat 35.3, SaturatedFat 13.6, Cholesterol 58.5, Sodium 1116.9, Carbohydrate 15.7, Fiber 5.2, Sugar 5.8, Protein 18.3
ZUCCHINI AND SPINACH PIZZA RECIPE - (4.5/5)
Provided by á-25967
Number Of Ingredients 8
Steps:
- Was and slice the zucchini into thin slices. Prepare a skillet with oil and dredge the zucchini and fry. Set aside. Chop the spinach. Lay out dough in pizza pan. Simmer the cooking crème (if using) for three minutes on medium heat and cover dough. Add zucchini, then spinach, then cheeses and top with feta. Cook at 450 degrees for 17-20 minutes.
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
ZUCCHINI PIZZA
Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother does not like zucchini and he likes this recipe. Thanks to Joan who created it. Serve it as a side dish or main dish with a salad.
Provided by SCERMINARA
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side.
- Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 7.4 g, Cholesterol 40.1 mg, Fat 26.6 g, Fiber 1.8 g, Protein 11.7 g, SaturatedFat 10.7 g, Sodium 790.4 mg, Sugar 3.9 g
SPINACH PIZZA
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
MASCARPONE ZUCCHINI PIZZA
An Italian classic -- creamy mascarpone and fresh zucchini on a thin, crispy crust!
Provided by cdelemos
Categories Pizza
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a skillet over medium heat. Fry the zucchini in the oil until golden brown, 5 to 8 minutes on each side. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch pizza pan with cooking spray.
- Combine the flour, yeast, sugar, and salt in a bowl. Slowly stir in the vegetable oil and warm water. Knead the dough until well blended. On a floured surface, roll the dough out with a rolling pin to fit the prepared pizza pan. Roll the crust thin, and fold over the edges to form a rim. Spread the pizza sauce over the dough, and sprinkle the mozzarella cheese on top. Arrange the zucchini slices over the cheese.
- Bake in the preheated oven until the cheese is melted and the crust is browned, about 15 minutes. Spoon dollops of mascarpone cheese over the pizza. The cheese will melt onto the pizza and spread naturally. Allow the pizza to cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 739.9 calories, Carbohydrate 58.3 g, Cholesterol 44.3 mg, Fat 49.2 g, Fiber 4.1 g, Protein 18 g, SaturatedFat 13.2 g, Sodium 655 mg, Sugar 5.2 g
ZUCCHINI-SAUSAGE PIZZA
Provided by Mark Bittman
Categories dinner, easy, pizza and calzones, main course
Time 40m
Yield 1 large, 2 medium, or more smaller pizzas
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees.
- Thinly slice zucchini, salt lightly and let sit at least 20 minutes, then drain off any accumulated liquid.
- Top pizza rounds with zucchini, sausage and garlic and bake about 15 minutes, or until nicely browned.
SPINACH PIZZA QUESADILLAS
This simple five-ingredient dinner is special to me because my daughter and I created it together. You can make variations with other veggies you might have at home. It's a smart way to get kids to eat healthier. -Tanna Mancini, Gulfport, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. On half of each tortilla, layer 1/2 cup cheese, 1/2 cup spinach and about 2 tablespoons sauce. Fold other half over filling. Place on baking sheets coated with cooking spray., Bake until cheese is melted, 10-12 minutes.
Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 650mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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