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Tomato Spinach Pizza

SUBMITTED BY: Sharlin Blamires

"A bread machine saves time when preparing the thick homemade crust for this Italian treat. 'My boys happily call it green pizza due to all of the spinach,' shares Sharlin Blamires of Coweta, Oklahoma. And because Sharlin leaves out the meat and uses fresh tomatoes instead of canned sauce, her pizza is much lower in salt than most carryout pies."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	1 Hr
COOK TIME	20 Min
READY IN	1 Hr 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 1/4 cups water (70 to 80 degrees F)
2 tablespoons olive oil
3/4 teaspoon salt
4 cups all-purpose flour
1 tablespoon active dry yeast
TOPPINGS:
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
1 tablespoon Italian seasoning
3/4 teaspoon garlic salt
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3 plum tomatoes, thinly sliced
2 cups shredded part-skim mozzarella cheese

DIRECTIONS

In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 11-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Brush with oil; sprinkle with Parmesan cheese, Italian seasoning and garlic salt. Top with spinach, tomatoes and mozzarella cheese.
Bake at 375 degrees F for 17-22 minutes or until crust is golden brown and cheese is melted. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is golden brown.

FOOTNOTE

Nutritional Analysis: 2 slices equals 330 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 523 mg sodium, 46 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

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REVIEWS

Reviewed on Jun. 21, 2008 by AlisonCB

Made this recipe almost as is, except used fresh spinach. It was great, both the kids and the... MORE

Reviewed on Apr. 27, 2008 by catnip

I made these on pitas and used fresh spinach. I liked it so much the first time I made it I... MORE

Reviewed on Feb. 10, 2008 by Alesha

I love this recipe!! The only thing I add to it is some hot or mild banana peppers...YUMMY!! MORE

Reviewed on Dec. 4, 2007 by Krystle C.

My father, who is a vegetarian loved this recipe now I make it all the time. I like it too... MORE

Reviewed on Oct. 15, 2007 by ifeedhungrycampers

i SERVED THIS FOR A LADIES RETREAT AS A LIGHT SNACK. BUT INSTEAD OF CRUST I USED 8 INCH... MORE

Reviewed on Aug. 22, 2007 by Lupe JL

Yum! Delicious, and definitely will make again. MORE