TongueOnFire
Rest In Peace Amanda, You Will Be Missed
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CHICAGO - STYLE SPINACH PIZZA
1 can (10 oz.) refrigerated pizza crust
1 pkg. (10 oz.) chopped spinach, thawed, well drained
1 pkg. (16 oz.) part-skim mozzarella cheese, shredded
1/4 c. (1 oz.) Parmesan cheese, shredded, divided
1 can (28 oz.) tomatoes, drained, cut up
2 garlic cloves, minced
2 tsp. dried oregano leaves
1/2 tsp. red pepper flakes, optional
Heat oven to 500 degrees. Press pizza crust onto bottom and sides of well greased 10 inch deep dish pizza pan or 9 x 13 inch baking dish.
Mix spinach, mozzarella cheese and 2 tablespoons Parmesan. Spread evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes. Spread over cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 10 minutes. Reduce heat to 375 degrees and bake for an additional 20 minutes.
1 can (10 oz.) refrigerated pizza crust
1 pkg. (10 oz.) chopped spinach, thawed, well drained
1 pkg. (16 oz.) part-skim mozzarella cheese, shredded
1/4 c. (1 oz.) Parmesan cheese, shredded, divided
1 can (28 oz.) tomatoes, drained, cut up
2 garlic cloves, minced
2 tsp. dried oregano leaves
1/2 tsp. red pepper flakes, optional
Heat oven to 500 degrees. Press pizza crust onto bottom and sides of well greased 10 inch deep dish pizza pan or 9 x 13 inch baking dish.
Mix spinach, mozzarella cheese and 2 tablespoons Parmesan. Spread evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes. Spread over cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 10 minutes. Reduce heat to 375 degrees and bake for an additional 20 minutes.
