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Monday, October 18, 2010

Tomato Spinach Pizza *

This one is SUPER yummy! I was really surprised! LOVE IT! If you don't have a bread maker you can knead by hand or put in a mixer with a dough hook.

  • 9 Servings
  • Prep: 1 hour Bake: 20 min.

Ingredients

  • 1-1/4 cups water (70° to 80°)
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 4 cups all-purpose flour
  • 1 tablespoon active dry yeast

  • TOPPINGS:
  • 1 tablespoon olive oil
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon garlic salt
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 plum tomatoes, thinly sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 11-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Brush with oil; sprinkle with Parmesan cheese, Italian seasoning and garlic salt. Top with spinach, tomatoes and mozzarella cheese.
  • Bake at 375° for 17-22 minutes or until crust is golden brown and cheese is melted. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is golden brown. Yield: 9 servings (18 slices).

Nutritional Analysis: 2 slices equals 330 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 523 mg sodium, 46 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.