Wash the spinach and remove the thick stems. Place the spinach and water in a deep saucepan or saute pan over low heat. Cover the pan and cook until the spinach wilts into the pan, about 4 minutes. Drain excess water from the pan. Put the pan back on the burner and raise the heat to medium-high.
Add the olive oil, garlic, and mushrooms. Cook and stir for 3-4 minutes or until the mushrooms just begin to soften. Add salt and pepper. Remove from heat and cool slightly.
Brush prepared crust with garlic-infused olive oil. Spread the spinach mixure over the crust up to the border. Sprinkle the parmesan evenly over the spinach, followed by the provolone.
Bake the pizza on the bottom rack of a preheated 500 oven for 10-12 minutes or until the crust is brown and the cheese begins to take on color*
* I have better results prebaking the crust for 10 minutes or so, then preparing the pizza and baking it on the middle rack at 400 for about 20 minutes.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 4|
|Calories from Fat: 191 (67%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 44.1mg||14 %|
|Sodium 681.6mg||24 %|
|Potassium 537.5mg||14 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3.3g|
|Protein 19.4g||28 %|
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Calories per serving: 283
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