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| INGREDIENTS |
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olive oil, for pans |
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all-purpose flour, for work surface |
| 2 balls (1 pound each) |
store-bought pizza dough, thawed if frozen |
| 1 cup |
jarred tomato sauce |
| 6 cups |
shredded part-skim mozzarella (1½ pounds) |
| For Onion Topping |
| 1 |
medium onion, halved and thinly sliced |
| 1 |
pound thinly sliced button mushrooms, sautéed (optional) |
| For Spinach-Artichoke Topping |
| 1 package (10 ounces) |
frozen leaf spinach, thawed and squeezed dry |
| 1 can (14 ounces) |
artichoke hearts in water, drained, quartered, and squeezed dry |
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| RECIPE |
- Preheat oven to 425º F.
- Brush bottom and sides of two13x9” metal baking pans with oil.
- On a lightly floured work surface, stretch each ball of dough into a 10x14” oval (if dough isn't holding its shape, let rest a few minutes).
- Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim.
- Dividing evenly, spread sauce over each oval of dough.
- Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together).
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Season with salt and pepper.
- (If making ahead, cover and refrigerate, up to one day).
- Bake pizzas side by side until cheese and crusts are golden brown, 30-40 minutes, rotating once (if refrigerated, add 10 minutes).
- Let rest in pans 10 minutes.
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To serve, use two wide spatulas to transfer pizzas to cutting boards.
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| SERVING SUGGESTION |
SERVING SIZE:
1/6 of a pan
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
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| Calories |
310 |
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| Total Fat |
10 g |
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| Sodium |
640 mg |
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| Total Carbohydrates |
38 g |
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| Fiber |
2 g |
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| Protein |
20 g |
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