Tag Archives: spinach

Zucchini, Mushroom, Pepper, Spinach Pizza Recipe

Zucchini, Mushroom, Pepper, Spinach Pizza


  • Zucchini
  • Sauteed mushrooms
  • Baby bell peppers
  • Baby spinach
  • Mozzarella cheese
  • Marinara sauce
  • Homemade pizza dough

Notes: I made this pizza for my Aunt Bev when she was visiting from Australia. She wanted a healthy pizza and that’s just what she got. It was light, summery, and fresh.


Grilled Chicken, Spinach, and Onion Pizza Recipe

Grilled Chicken, Spinach, and Onion Pizza


  • Grilled Chicken
  • Grilled Vidalia Onions
  • Chopped Spinach (fresh from the garden)
  • Mozzarella cheese
  • Vidalia Onion Fig Sauce (by Stonewall Kitchen)
  • Homemade pizza dough

In addition to grilling the toppings, both pizzas were cooked on the grill.

Sun-Dried Tomato, Corn, Spinach and Brie Pizza Recipe

Sun-Dried-Tomato, Corn Spinach Brie Pizza

Here’s a pizza that I made this summer and even wrote about, but forgot to post!

Sometimes I go a little overboard with fresh ingredients. This pizza was one of those times. Here are the ingredients and the reasons I chose to use them on this pizza.

First, Andrew asked to have brie as the cheese on a pizza. It was so delicious last time I used it so I was excited to use it again. Second, my mom gave me a stash of sun-dried tomatoes that she made from her garden and I thought they would go nicely with the brie. Third, our neighbors shared some fresh rosemary from their herb garden. Fourth, we had fresh corn on the cob from our CSA and having never used corn as a pizza ingredient I decided to throw that on. And finally, to give the pizza color, I added some fresh baby spinach.

I had a fun time assembling this pizza. First, I spread homemade pizza sauce on my pre-baked dough. Next, I diced the brie as small as I could in hopes that when it melted that it would cover the pizza well. Then I sprinkled it on the sauce and some shredded fresh baby spinach. I rehydrated the dried tomatoes in warm water, extra virgin olive oil, salt and pepper, finely chopped rosemary, and tossed them on the pizza. Lastly, I cut the corn off the cob and sprinkled that on as well. I baked the pizza in the oven for about 10 minutes.

This pizza had the most fresh ingredients I have ever used on a pizza and it was bursting with fresh flavor! If you make this one for yourself I think you will agree that it tastes like you are taking a bite out of a garden. This was a delicious summer pizza recipe.

New York Style Pizza Recipe

New York, NY

Finding out what food cities are famous for and turning those foods into pizza has been a fun adventure so far this year. When I think of New York City I think of pizza. So for this week I decided to make my own New York style pizza. I have the same memory from each of my visits to the Big Apple: walking down the street while eating a thin crust traditional New York style slice. I can still feel the grease trickle from a folded slice down my wrist and to my elbow.

To begin, I rolled my dough thinner than usual, then pre-baked it. Next, I spread on a layer of sauce and fresh mozzarella cheese. Last I covered the pizza with the toppings. This week I used capicola, baby bella mushrooms, spinach and roasted red peppers because they taste great together and offer a healthy alternative to some of my most recent pizza creations. After the pizza was done baking I sliced it and we dug in. The veggies were fresh and tasted great with the capicola and mozzarella cheese. My New York style pizza recipe didn’t include the grease, but it was a delicious alternative to the Big Apple’s famous food.


# 48: Broccoli, Beet and Spinach Pizza Recipe 8/26/10

My Broccoli, Beet and Spinach pizza recipe was a hit. Not only did the colors of the red beets and green broccoli look beautiful together, the flavors complemented each other well!

Here’s how I put it together. I sliced and roasted the beets we received from our food collective this week. While those were roasting I steamed the broccoli. We buy bagged baby spinach so there was no prep needed for that ingredient. Again, I rolled the dough out super thin then I spread on marinara and sprinkled on the low-fat mozzarella cheese. Lastly, I loaded up the veggies. This pizza baked pretty quickly with the super thin crust and light sprinkling of cheese, and also tasted very healthy. While both pizzas of the night were delicious, my Broccoli, Beet and Spinach pizza recipe definitely was the favorite!

#15: Big Blue Pizza Recipe 4/1/10

Big Blue Pizza

Continuing to branch out in my cheese selection, this week I took on blue cheese, the pungent cheese. Blue cheese is one of the few cheeses that Andrew does not like so I called on my friend Nicole to be my pizza guinea pig this week.

I did a little research on blue cheese and discovered there are many varieties, way more than I was aware of. The money saving cheese guy from Wegmans helped me pick out a tasty and affordable buttermilk blue cheese. This Wisconsin cheese is a three-time 1st place winner at the Wisconsin State Fair and two-time 3rd place winner at the World Dairy Expo so it must be good. I was feeling really adventurous this week and also included caramelized onions in this recipe. The onions didn’t get to the point of caramelizing, I wasn’t patient enough, but they did turn out quite good. Also included; a light sprinkling of mozzarella cheese, sautéed Granny Smith apple and baby spinach. The last topping to go on the pizza was the blue cheese.

After a few minutes in the oven, the pungent aroma quickly filled the kitchen and it was all you could smell once it was on the table. When I bit into a slice I could taste the other toppings, however the blue cheese was definitely the dominating flavor. The next time I use a strong cheese I will be sure to ease up on the quantity because a little goes such a long way, while a lot was way too much! Nicole, being such a supportive friend, took on the pungent pizza and said it was great! That’s true friendship!

#10: Kelly’s Pizza Recipe 2/27/10

Pesto Prosciutto Pizza

Andrew and I had his parents over for dinner today. I planned on making pizza and I asked for their pizza preferences. Ron told me they like healthy ingredients; he remembered mushrooms were out of the question because Andrew doesn’t like them, and he requested no octopus or bananas. This was disappointing because I was planning on testing out my new banana, octopus concoction that I had just perfected! I was however, excited to try a variation of a healthy pizza recipe from the book my friend, Nicole, got me for Christmas. My pizza included sun-dried tomato pesto, spinach, mozzarella cheese and prosciutto to top it off. The sun-dried tomato pesto was a nice change from my normal marinara, but no worries Prego, I am not abandoning my favorite sauce. This pizza was excellent and was super healthy!