Recipe-Shitake & Spinach Pizza

Here is an absolutely yummy one I came up with last week, to use up some of my CSA veggies. To be fair, it's not ENTIRELY from scratch, as I did buy the crust - Giant Eagle was having a sale, and I couldn't resist (it was a really good crust, too). But it was super easy and pretty fast, and absolutely delicious! (Note: This week we are focusing on vegetarian cooking; this recipe is meatless, but not strictly vegan, as there are animal products in the crust, and it is topped with cheese; you could, of course,  make your own crust without animal products, and top with soy cheese if you want it vegan.)


Shitake Mushroom & Spinach Pizza

Ingredients:
1/2 lb shitake mushrooms, cleaned, sliced, stems removed
10-12 oz fresh spinach, rinsed and chopped
2 small cloves garlic, minced
1/4 cup extra-virgin olive oil, divided
1 cup shredded Mozzarella cheese
2 TB shredded Parmesan cheese
1 large pizza crust (from scratch or purchased - you can cheat, since I did!)

Directions:

1. In large skillet, heat 3 TB of the olive oil just until hot. Add sliced mushrooms, lower heat to medium-low, and saute, stirring frequently, about 5 minutes. 
2. In the meantime, place crust in oven directly on oven rack, at 350-degrees (F), just until slightly crusty. Remove and place on baking sheet.
3. Add minced garlic to mushrooms and saute 1 minute more, stirring frequently.



Ready for oven.

4. Add spinach, cover, and let cook a few more minutes, 'til spinach is cooked through.
5. Meanwhile, brush top of crust all over with remaining 1 TB olive oil.
6. Stir vegetables, and spread evenly over crust.
7. Sprinkle with cheeses.
8. Place baking sheet in oven and bake at 375-degrees for 20 minutes, or until cheese is melted, and crust is golden brown.
9. Devour! 

Wine pairing: Goes well with a Reisling or other lighter fruity white.