Veggie Life, Autumn 2001: Spinach-Potato Pizza

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* Exported from MasterCook *

 

Spinach-Potato Pizza

 

Recipe By :Veggie Life, Autumn 2001, Shanna Masters

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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Processor Pizza Dough

1 medium potato, scrubbed

1/2 small onion, quartered

1/4 cup stuffed spanish olives (optional)

3 cloves garlic, peeled

4 teaspoons olive oil

2 teaspoons cornmeal

1/2 cup canned diced tomatoes

1 teaspoon dried thyme leaves or 1 tablespoon fresh

1 cup washed spinach leaves

salt and pepper, to taste

3 tablespoons grated Parmesan cheese, or vegan

equivalent

cooking spray or oil

1/2 cup grated mozzarella, or vegan equivalent

(optional)

 

Preheat oven to 400 degrees. Prepare dough and set it aside to rest.

 

In a food processor using a shredding disk, shred potato, onion, olives, if

using, and garlic. Toss vegetables with 2 teaspoons of the oil and set aside.

 

Lightly spray or oil a baking sheet and sprinkle with cornmeal. Transfer dough

to prepared baking sheet. Lightly oil fingers and push dough into a 12 x

16-inch oval.

 

Spread remaining oil over dough and top with tomatoes. Sprinkle with thyme.

Arrange spinach, then potato mixture over top. Sprinkle with salt, pepper,

Parmesan, and mozzarella, if desired. Bake for about 20 minutes, until cheese

is bubble and crust is golden. Remove pizza from oven and slide from sheet onto

a rack to cool for 5 minutes, before cutting.

 

 

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Per Serving (excluding unknown items): 186 Calories; 18g Fat (86.6% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 90mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Processor Pizza Dough

 

Recipe By :Veggie Life, Autumn 2001, Shanna Masters

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

15 tablespoons slightly warm water (1 cup, less 1

tablespoon)

1 tablespoon active dry yeast

2 cups unbleached white flour (up to 1/2 cup of

the total flour can be whole-wheat or rye,

if desired)

1 teaspoon sugar

1/2 teaspoon salt

Optional Additions:

1 tablespoon caraway seeds, or

1 tablespoon dill weed, or

1 tablespoon sunflower seeds, or

1 tablespoon minced garlic

 

To the measuring cup of warm water, add yeast and stir to dissolve.

 

In a food processor, combine flour(s), sugar, and salt. With motor running, add

yeast mixture and process just until mixture comes together. Turn dough out

onto a lightly floured work surface and knead a few times, into a nearly smooth

ball.

 

Yield:

" 12 pieces "

 

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Per Serving (excluding unknown items): 64 Calories; 1g Fat (7.3% calories from

fat); 5g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1073mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Other

Carbohydrates.

 

NOTES : " Use the regular blade of your processor or a special dough blade, if

you have one. Either way, the key is to not overmix or overknead the dough, as

it will become tough. A few gentle turns on a work surface (1 to 2 minutes) is

all the kneading required. Since it is a sticky dough, I find it easier to use

a dough scraper for kneading. It keeps you from adding too much flour by

keeping your hands off the dough. Follow with a few minutes rest before pushing

the dough into shape. If your processor is big enough, the recipe can be

doubled to make 2 pizzas or 1 large pie. For extra flavor I like to toss a

tablspoon of nuts, seeds, herbs, or garlic into the processor with the flour.

Finish your pizza using one of the following topping combinations, or try some

of your old favorites. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0