Mindful Sodexo 
Whole wheat pizza with part-skim ricotta cheese, wilted spinach, sautéed shiitake mushrooms, asiago cheese & fresh basil
Nutrition Facts:
Calories: 220, Carbs: 33g, Protein: 10g, Fat: 7g, Sat. Fat: 2g, Cholesterol: 5mg, Sodium: 240mg, Fiber: 5g
Prep Time: 8 to 10 minutes Cook time: 12 to 15 minutes Yield: 8 servings; 1 slice each
Spinach & Mushroom Pizza
Pizza Sauce
- 1 cup no added salt diced tomatoes
- 1/4 teaspoon peeled and finely chopped fresh garlic cloves
- 1/8 teaspoon finely chopped fresh oregano or 1 pinch of dried oregano leaves
- 1/8 teaspoon onion powder
- 1 small basil leaf, thinly sliced or 1 pinch of dried basil leaves
- One pinch of ground black pepper
- One pinch of crushed red pepper flakes
Spinach & Mushroom Pizza
- 10 ounces shiitake mushrooms, stemmed and sliced
- 2 teaspoons canola or extra virgin olive oil
- 1 Tablespoon cornmeal
- 1 Tablespoon all-purpose flour
- 1-16-inch whole grain thin pizza crust
- 1 cup part-skim ricotta cheese
- 12 ounces spinach, blanched and drained
- 1/4 cup thinly sliced red onions
- 2 Tablespoons shredded Asiago Parmesan cheese or Parmesan cheese
- 1 ½ Tablespoons extra virgin olive oil
- 1/4 teaspoon Kosher salt
- 2 Tablespoons thinly sliced fresh basil leaves
To Prepare Pizza Sauce
- 1. In a blender or food processor, pulse tomatoes lightly to crush. Transfer to a bowl.
- 2. Combine all ingredients until well-blended. Cover and place in the refrigerator until ready to use.
To Prepare Spinach & Mushroom Pizza
- 1. Heat a sauté pan over medium heat. Add canola oil and mushrooms. Sauté for 3 to 5 minutes, frequently stirring to prevent sticking. Remove from the heat and allow to cool before using.
- 2. Preheat the oven to 425 degrees Fahrenheit or the heat recommended by the manufacturer.
- 3. Mix cornmeal and flour. Distribute on the pizza pan or a warm stone. Place dough and evenly stretch out, creating a rim of 1/2-inch from the outside of the dough.
- 4. Evenly spread 1 cup of sauce to 1/4-inch from the edge of the crust.
- 5. Cover with 1 cup of ricotta cheese to 1/2-inch from the edge of the crust.
- 6. In order, evenly top with:
- 12 ounces blanched spinach
- 8 ounces sauteed shiitake mushrooms
- 1/4 cup thinly sliced red onion.
NOTE: Do not pile ingredients in the center but concentrate on spreading them towards the outside edges. - 7. Place in preheated oven. Bake for 8 to 9 minutes. Remove from heat and cool for 1 to 2 minutes.
- 8. Evenly top with:
- 2 Tablespoons shredded Asiago Parmesan cheese
- 1 ½ Tablespoons extra virgin olive oil
- 1/4 teaspoon Kosher salt
- 2 Tablespoons thinly sliced fresh basil. - 9. Cut into 8 even slices. Enjoy immediately!
