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Spinach and Mushroom Pizza
½ lb mushrooms
1 small onion
3 tbsp olive oil
2 ½ cups spinach leaves
8 large basil leaves
1 large clove garlic
Pizza dough for 15-inch pizza
1 tbsp olive oil
1 ½ cups marinara or basil marinara sauce
8 oz part skim milk Mozzarella cheese
4 oz Provolone cheese
2 oz Parmesan cheese
Process mushrooms and onion through the processor into large bowl using the slicing disc.
Reverse disc to shredding side. Process spinach, basil leaves and garlic into another bowl.
Heat 10-inch, non-stick skillet over medium heat. Add 2 tbsp oil and cook mushrooms and
onion until lightly browned; stir often. Add spinach mixture and cook just until spinach is
slightly wilted. Remove from heat.
Lightly brush a 15-inch pizza pan with olive oil and dust with corn meal. On very lightly floured
board, roll out dough to fit prepared pizza pan. Bake in preheated 400⁰ F. oven for 10 minutes .
Meanwhile, shred cheeses into medium bowl.
Top partially baked pizza crust with marinara sauce spreading evenly to within ¾ inch of edges
of crust. Top with cheese mixture and spinach mixture. Return to oven and bake for 12 minutes
or until edges are golden and cheese is bubbling.
Let stand 5 minutes before serving.
Makes 1 – 15 inch pizza
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Green Onion Lemon Hummus
1 can (16 oz) garbanzo beans (chick peas)
3 tbsp tahini
2 large cloves garlic
2 green onions
2 stalks flat leaf parsley
1 tsp grated lemon peel
¼ tsp salt
¼ tsp ground cumin
4 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
4 pita pockets, cut into wedges
Drain garbanzo beans, reserving liquid. In bowl of processor, combine beans and ¼ cup liquid.
Add remaining ingredients, except pita wedges. Process until almost smooth. (Mixture should
be slightly chunky.)
Refrigerate for 30 minutes to allow flavors to blend or until ready to serve. Serve in bowl with
pita chips for dipping.
Makes about 1 ¾ cup
NOTE: Lemon and garlic give a tang and cumin adds a little heat.
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