Garlic and Spinach and Mushrooms, Oh My

Garlicky Mushroom & Spinach Pizza

Another meatless Monday has come and gone (successfully I might add). Inspired by a Lean Cuisine Pizza I enjoyed a couple weeks ago and our recent grocery shopping trip, I went to work creating a pizza powered by the flavor of garlic and topped with caramelized onions, mushrooms, spinach, and cheese. The idea for this dinner formed when we found garlic naan at our local Target store. Bryce suggested the flavored Indian flatbread would make perfect pizzas especially when paired with the button mushrooms which also found their way into our cart. Once home I discovered spinach in the very back of the freezer after rearranging things to fit all our frozen food purchases. Soon the creative cooking wheels in my head really started turning and continued throughout work the next day. I planned exactly how I would transform the naan, mushrooms, and spinach into a delicious meatless dinner – it was Monday, after all. As soon as I got home, I excitedly went to work concocting the recipe I formed in my head – full of garlic and spinach and mushrooms (oh my). The resulting Garlicky Mushroom and Spinach Pizza certainly won over our taste buds.

  • 2 garlic naan
  • 2 cloves of garlic, minced and separated
  • 2 Tablespoons extra virgin olive oil (plus a little extra for drizzling)
  • 2 Tablespoons butter
  • 3 Tablespoons cream cheese
  • 1/2 white onion, sliced or diced
  • 1 package sliced button mushrooms (8 oz.)
  • 1 cup frozen spinach, thawed and drained
  • 1 teaspoon rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon grated parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • Salt and fresh-cracked pepper

Preheat oven to 375 degrees. Line a baking sheet (large enough to hold the two pieces of naan) with parchment paper or a silicon baking pad. Drizzle one side of each naan with a little olive oil and brush to coat entire crust with oil. Sprinkle with salt and pepper and place oiled/seasoned side down on lined baking sheet.

In a large skillet, heat 2 Tablespoons of extra virgin olive oil and butter over medium heat until the butter melts. Add the onion, season with a pinch of salt, and saute for roughly 10 minutes, stirring occasionally. Once the onion is translucent but not brown, add one clove of minced garlic, the rosemary, and crushed red pepper flakes. Stir and cook for two minutes before pouring in the mushrooms. Season with another pinch of salt and a few twists of cracked black pepper. Saute the mushrooms with the onions until the mushrooms brown, approximately 5 additional minutes. Stir in the drained spinach and cook mixture just enough to heat the spinach through. Remove from heat and set aside.

Stir together the cream cheese, parmesan cheese, one minced garlic clove, a drizzle of olive oil, a dash of salt, and a twist or three of cracked black pepper. Heat in a small skillet over medium heat just long enough to soften the cream cheese, about 2 minutes. Spread the flavored cream cheese on the two naan as you would a pizza sauce. Top each naan equally with the heated mushroom/spinach mixture and cover in the shredded mozzarella. Bake in the oven for twelve minutes or until the cheese is melted. I like to broil the pizza for a minute or two at the end to make the cheese all melty and brown. Enjoy!

CJC

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