Wednesday, September 23, 2015

Weeknight Dinner: White Veggie Pizza

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John's favorite pizza is white pizza.  He doesn't love ricotta which makes it weird that he likes white pizza but John isn't the most normal man I know so, I guess it works.  It's really nice to know that every Friday is our pizza night.  It's synonymous with relaxing and easy.  Five minute pizza dough, some sauce, cheese, and we're done!  Dinner on the table in 30 minutes and the rest of the night we get to chill out and get over the stress of the week.

Of course, doing this every week means that pizza inevitably gets boring.  Which means we try to mix it up with a number of variations.  John loves white pizza and last week I decided it would be good for both my diet and my boyfriend if we made something a bit healthier than the standard fare.

This type of pizza is my favorite.  It's literally all the odds and ends in the fridge, caramelized to perfection and placed on a family-friendly vessel (the pizza).  John eats mushrooms without complaint if they are interspersed with spinach, dough, and cheese!
White Veggie Pizza
Serves: 4 (1 pizza)
1 tablespoon oil
1 cup mushrooms, diced
1 onion, diced
1 cup spinach
1 cup ricotta cheese
1/4 cup skim milk
2 tablespoons minced garlic
1 ball of homemade dough (or premade dough)
2 cups part-skim mozzarella cheese, shredded
1 tablespoon red pepper flakes
1 tablespoon dried oregano flakes

In a large skillet, heat oil over medium heat.  Add mushrooms and onions and stirring about once a minute, cook the vegetables for 6-8 minutes, until mushrooms lose their moisture and onions are translucent.  Add spinach, let wilt, about 2 minutes.  Place over low heat until ready to use.

Meanwhile, in a small bowl, combine ricotta, skim, and garlic.

Preheat the oven to 400 degrees F.  Roll out the dough onto a greased pizza pan.  Cover with ricotta mixture and spread evenly over the dough.  Cover with mozzarella cheese, then red pepper flakes and oregano flakes.  Top the entire pizza evenly with spinach mixture.

Cook 12-15 minutes.  Remove from the oven and cut into slices.  Serve while hot.

To store, place in an airtight container in the fridge for up to 3 days.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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