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Name: Spinach Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: American
Ingredients: 1 10-oz pkg frozen spinach; 1 md Onion; 4 tb Flour; 1 8-oz Pk fresh mushrooms; 1 ts basil; 1 ts parsley; Cayenne pepper; 2 whole Pita Bread (up to 3); 5 plum tomatoes; 1/2 c rice milk (up to 1 cup); 1/3 c Nutritional yeast; 3 cloves garlic (up to 4)

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INGREDIENTS

1 10-oz pkg frozen spinach
1 md Onion
4 tb Flour
1 8-oz Pk fresh mushrooms
1 ts basil
1 ts parsley
Cayenne pepper
2 whole Pita Bread ; (up to 3)
5 plum tomatoes
1/2 c rice milk ; (up to 1 cup)
1/3 c Nutritional yeast
3 cloves garlic ; (up to 4)

Servings

INSTRUCTIONS

Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3-4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min. Watch closely so that the edges of the pita dont burn. Makes a nice crunchy crust. This made enough for 5 individual pizzas. Sorry, I dont have nutritional info. Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Spinach Pizza

1 10-oz pkg frozen spinach
1 md Onion
4 tb Flour
1 8-oz Pk fresh mushrooms
1 ts basil
1 ts parsley
 Cayenne pepper
2 whole Pita Bread (up to 3)
5 plum tomatoes
1/2 c rice milk (up to 1 cup)
1/3 c Nutritional yeast
3 cloves garlic (up to 4)

Thaw spinach completely, press out all water.  Heat milk in saucepan, when  hot but not boiling stir in flour.  Stir until sauce begins to thicken,  turn heat down. Add nutritional yeast and spinach. Stir constantly until  thick and gooey, only about 3-4 min.    In separate pan, saute onion, garlic, until onion is tender.  Stir in  tomatoes, mushrooms, and spices.  Saute until just done.  Preheat oven to  425.  Using a very sharp bread knife, split each pita bread so that you  have two round flat pieces instead of one thick one. Place each piece of  bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top  with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min.    Watch closely so that the edges of the pita dont burn.  Makes a nice  crunchy crust.  This made enough for 5 individual pizzas.  Sorry, I dont  have nutritional info.    Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the  Fatfree Digest [Volume 14 Issue 7] Jan. 7, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 5

Calories: 113
Calories from Fat: 10 (9%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0.2mg		0 %
Sodium 57.5mg		2 %
Potassium 893.2mg		24 %
Total Carbohydrate 20.5g		6 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 14.9g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 113

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