Heart Healthy Pizza with Spinach, Mushrooms, and Swiss
This heart-healthy pizza is bursting with nutrients and whole-food ingredients―especially if you make it using 100% wheat pizza dough.
Makes: 1 (12-inch) pizza
Cost: $10
Equipment
- Cutting board and knife
- Skillet
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
Ingredients
- 1 teaspoon extra-virgin olive oil or nonstick cooking spray
- 1 garlic clove minced
- 8 ounces cremini mushrooms, stemmed and sliced
- 3 cups baby spinach tightly packed
- 1 ball 100% Whole Wheat Pizza Dough or pizza dough of choice
- ⅔ cup marinara sauce (made with reduced amounts of salt and olive oil, if necessary)
- 2 to 4 ounces Swiss cheese grated
Instructions
- Preheat the oven to 550°F or as high as it will go (if using a stone/steel, put it on a rack in the center or bottom third of the oven before you start preheating).
- Heat the oil in a medium skillet over medium-high heat. Add the garlic, cook until it is aromatic, about 1 minute, then add the mushrooms. Cook, stirring, until the mushrooms release their liquid, about 5 minutes, then add the spinach and cook, stirring, just until the spinach is wilted. Remove the skillet from the heat and set aside.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spread the marinara sauce evenly over the dough, leaving a ½-inch border all around. Top with the spinach-and-mushroom mixture and finish with the shredded Swiss cheese. If you like (or if your diet allows), brush the edges of the dough with olive oil.
- Transfer the pizza to the oven and bake until the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven. Let it cool for a few minutes before slicing and serving.