Stovetop Spinach-Tomato Pizza
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- ¾ cup whole milk ricotta cheese
- 1½ Tbsp half and half
- 1 tsp minced garlic
- ¼ tsp pepper
- ½ (1-lb) ball bakery pizza dough, at room temperature
- 1½ Tbsp olive oil, divided
- 1 large tomato, sliced
- ½ cup freshly grated Parmesan cheese
- ½ (0.5-oz) pkg fresh basil, torn
Instructions
- Squeeze spinach dry using paper towels. Combine ricotta, half and half, spinach, garlic, and pepper in a medium bowl, stirring until blended.
- Brush pizza dough with ½ Tbsp oil; roll out into an 8- to 10-inch round.
- Cook dough in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes or until large bubbles form and bottom is lightly browned.
- Carefully flip, and spread with ricotta mixture; top with tomato, and sprinkle with Parmesan.
- Cover, and cook 4 to 6 minutes or until crust is done and cheese melts. Cut pizza into wedges, and sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
496
|
496
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 26 | 26 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 928 | 928 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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