In vegatable steamer cook down throughly washed spinich leaves (remove steams prior to steaming). This takes only about 5-6 minutes.
Immeadiately place in collander and bowl with ice and a little water. This preserves color and taste. Dry in paper towels.
Roll out dough and place in pizza pan. I found one with holes in the bottom and teflon coating which cooks under side of pizza completely and makes clean-up easy.
Now assemble pizza starting with thin coating of alfredo sauce, then spinich followed by mozzarella cheese, sliced mushrooms,sliced olives. Now cover with pepperoni, then the cheese blend, followed by sliced and seeded tomatoes and a drizzle of olive oil.
Place in pre-heated 450 degree oven for about 10 minutes but please watch carefully to avoid burning. You can peek under crust with a turner to check the bottom. Let sit for a few minutes before cutting with your pizza cutter and enjoy!
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4|
|Calories from Fat: 473 (70%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 136.7mg||42 %|
|Sodium 1930.4mg||67 %|
|Potassium 843.7mg||22 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 6.1g|
|Protein 42.3g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 675
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