Recipes and Cooking Mushroom and Spinach Skillet Pizza Use a cast iron skillet to make this hearty vegetarian pizza By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 10, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 18 mins Stand Time: 5 mins Total Time: 30 mins Servings: 6 Yield: 1 pizza (12 slices) Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 6 cup sliced fresh cremini and/or button mushrooms (16 oz.) ¼ teaspoon salt ¾ cup Alfredo pasta sauce 2 tablespoon grated Parmesan cheese ¼ teaspoon dried Italian seasoning, crushed 1 5 ounce pkg. fresh baby spinach 2 teaspoon water 1 recipe Food Processor Pizza Dough or 1 lb. refrigerated pizza dough 1 ½ cup shredded mozzarella cheese (6 oz.) Crushed red pepper (optional) Food Processor Pizza Dough Olive oil or nonstick cooking spray 2 cup all-purpose flour 1 package active dry yeast 1 teaspoon sugar ½ teaspoon kosher salt 1 tablespoon olive oil ⅔ cup warm water (120°F to 130°F) Directions Preheat oven to 450°F. In a 12-inch cast-iron skillet heat 1 Tbsp. of the oil over medium-high. Add mushrooms and salt; cook 8 to 10 minutes or until golden and most of the liquid is evaporated, stirring occasionally. Remove mushrooms from skillet. Cool skillet slightly; brush with 1 tsp. of the oil. For sauce, in a small bowl combine Alfredo sauce, 1 Tbsp. of the Parmesan cheese, and the Italian seasoning. In a large bowl sprinkle spinach with the 2 tsp. water. Cover with a plate and microwave 45 seconds; toss. Microwave, covered, 15 seconds more or just until wilted. Let stand, covered, 2 minutes. Chop spinach and place in a sieve; press out excess liquid. On a lightly floured surface, roll Food Processor Pizza Dough into a 14-inch circle. Transfer to prepared skillet and roll down excess dough to form edge of crust. Brush dough with remaining 2 tsp. oil and spread with sauce. Drain any liquid from mushrooms. Top dough with mushrooms and spinach. Sprinkle with mozzarella cheese and remaining 1 Tbsp. Parmesan cheese. Cook pizza over medium-high heat 3 minutes. Transfer to oven and bake 18 to 20 minutes or until crust and cheeses are light brown. Let stand 5 minutes before serving. If desired, sprinkle with crushed red pepper. Food Processor Pizza Dough Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes). Rate it Print Nutrition Facts (per serving) 374 Calories 16g Fat 40g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 374 % Daily Value * Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 40mg 13% Sodium 871mg 38% Total Carbohydrate 40g 15% Total Sugars 3g Protein 15g Vitamin C 6.7mg 33% Calcium 292mg 22% Iron 13mg 72% Potassium 366mg 8% Folate, total 66mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.