CORRECTED Spinach, Onion & Provolone Pizza

[Guest guest]

I was notified that the pizza recipe I posted yesterday had something

missing. Here is the corrected version:

 

* Exported from MasterCook *

 

Spinach, Onion And Provolone Pizza

 

Recipe By : Vegetarian Times Magazine, August 2000, page 44

Serving Size : 8 Preparation Time :0:00

Categories : Grilling Pizza

Vegetables Cheese

Greens

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pers. size pizza crusts

1 tbsp olive oil -- plus more as needed

2 cups halved thinly sliced onions -- up to 3

8 ounces baby spinach leaves (4-5 packed cups) -- rinsed

well

2 medium clove garlic -- minced

1 tablespoon balsamic vinegar

1/4 cup pine nuts

1 cup provolone cheese -- shredded

 

MAKES 4 PERSONAL PAN PIZZAS EGG-FREE

 

1. Preheat oven to 400°F. Make sure to have pizza stone in oven when

preheating. Preheat for 15 minutes.

 

2. In large, nonstick skillet, heat 1 tablespoon oil over medium heat.

Add onions and cook, stirring often, until golden, about 8

minutes. Stir in spinach, sprinkle lightly with salt, cover and cook

just until spinach wilts, about 2 minutes. Stir in garlic and vinegar,

cover and cook 1 minute. Remove from heat and set aside.

 

3. Cover each pizza crust with some of the spinach-onion mixture.

Sprinkle with provolone cheese and pine nuts.

 

4. Put pizza on peel or on back of baking sheet. When oven is ready,

slide pizza on stone. Bake for 8 minutes at 400°F.

 

5. Remove from oven and cut into 4 slices each. Serve immediately.

 

PER SLICE: 222 CALORIES; 8 G PROTEIN; 9 G TOTAL FAT; (3G

SAT. FAT) 27 G

CARBOHYDRATE; 10 MG CHOLESTEROL; 682 MG SODIUM; 2 G FIBER

 

 

 

 

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RisaG