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This meatless, double-crust pizza recipe makes a satisfying dinner idea.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degree F. Lightly coat a 12-inch cast-iron or heavy oven-going skillet with nonstick cooking spray. Unroll 1 package of pizza dough; gently pull into a circle. Place dough in prepared skillet; press dough into bottom and halfway up sides of skillet. Bake 5 minutes; remove from oven. Dough will have puffed slightly.

Instructions Checklist
  • Meanwhile, in large skillet cook onion and garlic in 2 tablespoons of the oil about 5 minutes or until tender. Add spinach, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook and stir 1 minute more. Remove from heat; set aside. In a small bowl combine ricotta cheese, 1/4 cup of the pizza cheese, parsley, 1/4 teaspoon salt, and the crushed red pepper. Spoon spinach mixture evenly over bottom of partially baked crust.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Spread ricotta mixture over spinach layer. Top with tomatoes; drizzle with 1 tablespoon of the oil. Sprinkle with 3/4 cup of the remaining pizza cheese. Unroll remaining pizza dough; shape into a 12- to 13-inch circle. Lay dough round on layers in skillet. Brush with remaining oil. Bake 15 to 20 minutes or until top is golden. Top with remaining pizza cheese. Bake 2 to 3 minutes or until cheese is melted. Let stand 10 minutes. Makes 8 servings.

Nutrition Facts

443 calories; 18 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 28 mg cholesterol; 882 mg sodium. 142 mg potassium; 52 g carbohydrates; 3 g fiber; 3 g sugar; 18 g protein; 5539 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 222 mg calcium; 3 mg iron;


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