Three Cheese White Pizza With Spinach

SPINACH AND THREE-CHEESE PIZZA



Spinach and Three-Cheese Pizza image

Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes four 12-inch pizzas

Number Of Ingredients 10

Martha's Pizza Dough
4 ounces Gruyere cheese, grated
2 ounces young pecorino cheese, finely grated
8 ounces buffalo mozzarella cheese, torn into 2-inch pieces
6 ounces fresh spinach, stems removed
2 cloves garlic, thinly sliced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 tablespoon thinly sliced fresh mint leaves
Lemon wedges, for serving

Steps:

  • Preheat oven to 550 degrees (or highest temperature) with a pizza stone placed on lowest rack for at least 30 minutes. Top a pizza peel with parchment paper.
  • Working with one piece of dough, flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 12-inch circle; dough should still be thicker in the center. Transfer dough to prepared pizza peel.
  • Top dough with one-quarter of the cheeses, spinach, and sliced garlic. Season with pepper and drizzle with olive oil.
  • Transfer pizza along with parchment paper to pizza stone and bake until spinach is wilted and slightly browned, 10 to 12 minutes.
  • Using pizza peel, remove pizza from oven and top with one-quarter of the mint. Serve with lemon wedges. Repeat process with remaining dough and toppings.

SPINACH, MUSHROOM & THREE-CHEESE PIZZA



Spinach, Mushroom & Three-Cheese Pizza image

The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, it's fully loaded with spinach, onion, garlic and a trio of cheeses.-Lillian Julow, Gainesville, FL

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 pieces.

Number Of Ingredients 11

1 loaf (1 pound) frozen pizza dough, thawed
3 tablespoons olive oil, divided
2 thin slices prosciutto or deli ham, julienned
1 pound sliced baby portobello mushrooms
1/2 small red onion, sliced
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 log (4 ounces) fresh goat cheese, crumbled
2 cups shredded fontina cheese
1/2 cup grated Romano cheese
Calories 492 calories
Fat25g fat (11g saturated fat)
Cholesterol66mg cholesterol
Sodium964mg sodium
Carbohydrate42g carbohydrate (3g sugars
Fiber2g fiber)
Protein24g protein.

Steps:

  • Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.

FOUR-CHEESE SPINACH PIZZA



Four-Cheese Spinach Pizza image

I adapted this recipe from one given to me by my Aunt Rosemary. I especially like to make this pizza in summer when fresh spinach and basil are plentiful-they are key to the wonderful taste. -Barbara Robinson of Hamburg, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

2 packages (10 ounces each) fresh spinach
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup fat-free cottage cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked 12-inch thin pizza crust
1 medium tomato, chopped
1/4 cup chopped green onions
1/4 cup sliced ripe olives
1 teaspoon minced fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/2 cup crumbled feta cheese
Calories 270 calories
Fat11g fat (4g saturated fat)
Cholesterol24mg cholesterol
Sodium823mg sodium
Carbohydrate28g carbohydrate (0 sugars
Fiber1g fiber)
Protein17g protein. Diabetic Exchanges

Steps:

  • In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop. , In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of edge., In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. , Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.

THREE-CHEESE WHITE PIZZA WITH SPINACH



Three-Cheese White Pizza with Spinach image

Recipe From epicurious.com

Number Of Ingredients 10

1 pound Refrigerated fresh pizza dough
2 tablespoons Olive oil, divided
4 Garlic cloves, thinly sliced
6 cups Fresh baby spinach (6 oz)
1/2 cup Shredded part-skim mozzarella cheese
1/2 cup Pecorino Romano cheese, grated
1 cup Part-skim Ricotta cheese
3 tablespoons 2% reduced fat milk
1 Garlic clove, minced
1 tablespoon Cornmeal

Steps:

  • Remove the dough from the refrigerator and let stand at room temperature, covered, for 30 minutes.
  • Place pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep stone or baking sheet in oven as it preheats).
  • Combine 1 1/2 T olive oil and sliced garlic in a large skillet. Heat over medium-high heat 1 1/2 minutes or until the garlic begins to sizzle. Add the spinach; saute 2 minutes or until spinach wilts. Set aside.
  • Combine cheeses, milk, and minced garlic in a bowl.
  • Roll the dough into a 14" circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully remove the pizza stone from the oven. Sprinkle cornmeal over the pizza stone and place the dough onto the stone. Spread cheese mixture over the dough, leaving a 1/2 inch border. Bake at 500 for 10 minutes or until crust is golden and cheese is lightly browned. Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer edge with remaining 1/2 T olive oil. Cut into 6 large slices.

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