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Spinach Mushroom Pizza Pie ~ Mushrooms sauteed in butter & garlic mixed with spinach, riccotta and fresh herbs, topped with marinara and mozzarella cheese in a crunchewy thin crust

Spinach Mushroom Pizza Pie

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 3 - 6 servings 1x

Ingredients

Scale

For the spinach mushroom mixture:

  • 2 teaspoons butter or olive oil
  • 8 oz. fresh mushrooms, sliced
  • 2 – 4 cloves garlic, peeled and chopped fine
  • 8 oz. fresh spinach (or frozen, thawed, with juices squeezed out)

Dough for one 12 inch pizza crust

For the ricotta filling:

  • 8 oz. part-skim ricotta cheese
  • 1 – 2 cloves of garlic, peeled & chopped fine
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded Italian blend of cheeses
  • Several fresh basil and oregano leaves, chopped
  • A sprig of fresh rosemary, chopped fine

For the top:

  • 1 – 2 cups shredded part-skim mozzarella
  • 1 – 2 cups marinara sauce

Instructions

  1. Put the butter or olive oil in a medium frying or saucepan and heat over medium heat, using a spatula to coat the bottom of the pan. Add the garlic and saute just briefly until fragrant, then add the mushrooms. Stir and season with salt, pepper and your favorite salt-free seasoning blend. Stir, then cover and cook for several minutes, stirring occasionally, until the mushrooms are tender.
  2. Add the spinach, a handful at a time, covering and cooking until wilted, then adding more until all the spinach is incorporated. Remove the cover, reduce heat and let cook a few minutes to let the extra moisture evaporates. Remove from heat and push a clean towel down over the mixture to sop up most of the moisture.
  3. Meanwhile, preheat the oven to 450 F and roll out the pizza dough to your desired thickness. If you want it thin and it resists rolling, cover it and let it rest for 10 – 15 minutes, then roll it out thinner. Lightly oil the bottom of your cast iron pan, then place the dough in cast iron pan so it covers the bottom and rises up the sides of the pan. Push the dough up the sides a bit to make a good lip. Bake at 450 F for 5 – 8 minutes or until cooked but not brown. Remove from oven.
  4. While the crust is cooking, in a small bowl, mix together the ricotta filling ingredients. Stir the ricotta mixture into the spinach mushroom mixture. Keep this mixture warm until the crust is ready.
  5. Spread the spinach ricotta mixture evenly over the prepared crust. Top with cheese, sauce, and a bit more cheese.
  6. Bake at 450 F. for about 17 – 25 minutes or until the middle of the pizza pie is nice and bubbly in the middle and the cheese is melted and lightly browned on top. The bottom of the pie should be nicely browned too.
  7. Let rest for about 10 minutes before slicing and serving. Enjoy!

Notes

Total time does not include dough prep or rising time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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