Posts Tagged ‘Spinach’

Spinach, Tomato, & Mushroom Flatbread Pizza

Monday, April 30th, 2012

There are few vegetable flavors I love more than the combination of spinach, tomatoes, and mushrooms. Throw them in pasta, top them on a pizza, mix it in a salad together and I am one happy camper. The depth of flavors, I have learned, comes from marinating my favorite veggies in a little balsamic vinegar, olive oil, and kosher salt.

After working on a yummy burger recipe last week, I had some leftover marinated tomatoes lingering in my refrigerator from burger topping. I also happened to have some flatbread leftover from our Chicken Pesto Open-Faced Flatbread Sandwiches. I thought I would put them both to good use and create a little pizza for myself for a yummy lunch.

There is so much flavor in these marinated tomatoes and sauteed mushrooms with a little wilted spinach sprinkled with fresh lemon juice makes a delicious addition to this pizza. Top the flatbread with your own favorite cheese and you have the makings of the perfect lunch.


Spinach, Tomato, & Mushroom Flatbread Pizza
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A spinach, tomato, & mushroom flatbread pizza that has bold flavors from the marinated tomatoes. These are a fabulous way to get in a few vegetables in your day!
Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • 4 thick slices of tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic, finely minced
  • ¼ cup Italian blend cheese
  • 1 cup mushrooms
  • 1-2 cups spinach (this will wilt)
  • Juice from ½ a lemon
Instructions
  1. Whisk together your balsamic vinegar, olive oil, and salt & pepper.
  2. Pour the dressing mixture over your tomatoes. Marinate for two to three hours.
  3. Turn on your oven’s broiler to high.
  4. On a cookie sheet, top your flatbreads with a handful of shredded Italian cheese
  5. Broil the flatbread for two minutes, or until cheese is melted.
  6. In a skillet, saute your minced garlic in the olive oil.
  7. Add your mushrooms and sprinkle with salt and pepper.
  8. Add your spinach to the skillet and cook just until it is wilted.
  9. Squeeze lemon juice over the spinach and mushrooms.
  10. Top each flatbread with your marinated tomatoes, sauteed mushrooms, and spinach.


Want to try another fun spin on vegetables? Be sure to add my Portobello Mushroom Burgers to your menu planner for a delicious burger alternative! 

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Spinach Balls

Monday, April 27th, 2009

Spinach Balls

2- 10 oz packages frozen spinach
1 package chicken-flavored stuffing mix
1 cup grated Parmesan cheese
6 eggs, lightly beaten
3/4 cup butter, melted
Salt & pepper to taste

Do-Ahead: Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1″ size. Place on a cookie sheet and freeze.

Event Day: To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes. Serve hot.