Healthy Chef Lilia's recipe of the month
This delicious, veggie-ful pizza is a healthy, better-for-you alternative to the traditional meatball pizza
QUORN SPINACH & MUSHROOM PIZZA
Healthy Chef Lilia’s cost-cutting tip: Pre-sliced mushrooms are convenient, but sometimes a bit pricier than slicing your own. White mushrooms can also be used instead of the Baby Bellas and are often a little less expensive. Shop your pantry! Not crazy about mushrooms? You can use 2 cups of frozen, chopped broccoli (right from the freezer) instead.
Ingredients-
Prep time- 20 minutes
Cook time - 15 minutes
Makes about 1 12" pizza (6 servings)
2 tsp. olive oil
1 small onion, thinly sliced (about 1 cup)
1 pkg. (8 oz.) sliced Baby Bella** or white mushrooms
2 Tbsp. white wine or vegetable broth
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
dash nutmeg
4 cups baby spinach leaves
6 Quorn Meatless Meatballs
1/2 cupe prepared tomato sauce
1 prepared 12-inch (10 oz.) 100% whole wheat, thin-crust style pizza crust
1 cup shredder part skim mozzarella cheese
Instructions-
1) Pre-heat oven to 400
2) Heat oil in large skillet on Med-High heat. Add onions, saute 2 minutes or until softened. Stir in mushrooms & wine. Cook, stirring occasionally, 2-3 more minutes, or until liquid is evaporated. Season with salt, pepper & nutmeg. Stir in spinach leaves until just wilted. Remove from heat.
3) Place Quorn Meatless Meatballs and tomato sauce in a small saucepot. Cover & simmer, stirring occasionally on Med heat 15-18 minutes. Remove meatballs from pot, cool slightly, then cut each in half; set aside.
4) Spread remaining sauce evenly onto pizza crust to 1/2 inch from edge. Top evenly with mushroom-spinach mixture, then meatball halves. Sprinkle with mozzarella cheese and place on baking sheet (or pre-heated pizza stone) and bake at 400 12-15 minutes or until cheese is melted.
* For a zippy change, try using baby arugula leaves instead of the spinach.
** Baby Bella mushrooms are small, young Portobello mushrooms.