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Spinach/Mushroom/Artichoke Pizza Recipe

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This recipe for Spinach/Mushroom/Artichoke Pizza, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff Caruthers - Engineering
Added: Wednesday, January 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pre-made pizza crust package (non frozen type, package usually contains 2 crusts)
1 (10 oz.) pkg. frozen spinach
1 can artichoke hearts (in water)
1 (16 oz.) pkg. fresh mushrooms (can substitute canned mushrooms )
1 (8 oz.) jar of sun-dried tomato/basil pesto sauce
1 c. Monterey Jack cheese
1 c. Mozzarella cheese

Directions:
Directions:
Pre-heat oven to 425F. Cook spinach per package directions. Cool and drain. Remove excess moisture with paper towels. Drain artichoke hearts. Remove excess moisture with paper towels. Wash/clean mushrooms. Slice and remove excess moisture with paper towels. Spread half of pesto sauce on one pizza crust. Add half of the spinach, mushrooms, artichoke hearts. Cover with half of the Monterey jack and Mozzarella cheese.

Spray a light coat of olive oil on pizza pan. Place on pizza pan and bake at 375F until cheese is melted/ bubbly and is a light golden brown, approximately 20 minutes. Remove from oven, let stand for 10 minutes before cutting. Repeat for the second pizza crust.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This freezes well. Let all cooked ingredients cool completely before assembling pizza. Cover with a quality plastic wrap. Freeze. Use within 3 months.

 

 

 

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