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Spinach, Mushroom and Blue Cheese Pizza




Source of Recipe


From "Pizza, Pasta and More" by Wolfgang Puck


List of Ingredients




6 ounces pizza dough (top-quality store-bought or homemade; see recipe)
2 tablespoons pesto (quality store-bought or homemade; see recipe)
1 cup baby spinach leaves, stemmed, washed, dried
1/2 cup grated mozzarella cheese
1/2 cup grated Fontina cheese
1 large Roma tomato, ends trimmed, cut into 7 slices
1/2 cup button mushrooms, stemmed, cleaned, thinly sliced
1 1/2 ounces blue cheese, crumbled
Pinch of minced fresh oregano
Pinch of minced fresh thyme
1 tablespoon freshly grated Parmesan cheese



Recipe



Place pan or pizza stone on middle rack of oven and preheat oven to 500 degrees.
On a lightly floured surface, stretch or roll the dough into an 8-inch round. Move dough onto pizza stone or pan. Brush the inner circle with pesto.
Arrange spinach leaves on the dough, then the remaining ingredients. Bake until the dough is nicely browned, 10 to 12 minutes.
Transfer to a firm surface and cut with pizza cutter or a large sharp knife.
Serve immediately.

Makes 4 servings.
Per serving: 624 calories; 24 g fat (8 g saturated fat; 35 percent calories from fat); 80 g carbohydrates; 32 mg cholesterol; 947 mg sodium; 22 g protein; 3.5 g fiber.