With fresh mozzarella, crunchy pine nuts and sauteed 'n' spiced spinach, this cheesy main dish upgrades pizza night into a four-star supper
2 Tbs. olive oil, divided
1 small onion, peeled and minced
1 clove garlic, peeled and minced
1 pkg. (5 oz.) baby spinach
1/8 tsp. ground *nutmeg *
1 lb. frozen *pizza dough, *thawed
1/3 cup prepared chunky garden-style** pasta sauce**
10 oz. cherry tomatoes, halved
1 container (8 oz.) small fresh mozzarella cheese balls (bocconcini), halved
3 Tbs. pine nuts, toasted
1. Heat oven to 400°F. In medium skillet over medium-high heat, cook 1 Tbs. olive oil 30 sec., or until heated. Add onions. Cook 2 min., or until tender, stirring occasionally. Add garlic. Cook 30 sec., stirring often.
2. Stir in baby spinach and ground nutmeg. Cook 1 min., or just until spinach is wilted, stirring frequently. Season with salt and ground black pepper, if desired.
3. On lightly floured surface, using rolling pin, roll out dough to 14" round. Transfer dough to baking sheet. Spread prepared pasta sauce evenly over dough. Top sauce with spinach-onion mixture, halved tomatoes, cheese balls and pine nuts. Using pastry brush, coat edges of dough with remaining olive oil. Bake 20 min., or until cheese is melted and crust is golden brown. Serve warm.
Active time: 10 min.
Total time: 35 min.
Per serving: Cal. 555 Pro. 20g Carb. 60g Fiber 5g
Chol. 46mg Sod. 563mg Total fat: 29g Sat. 9g Trans. 0g
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