SPINACH, MUSHROOM AND CHEESE PIZZA

MAKES ONE 14-INCH PIZZA

By now most of you know that there is an endless variety of pizzas other than the usual American-style tomato and cheese. This recipe is so good. It calls for frozen spinach because I don't always have fresh spinach on hand, especially since I tend to make pizza on a whim. You don't have to defrost and squeeze out the liquid if you heat it very fast. The truffle oil adds a lot of flavor but it is optional. This recipe can easily be doubled. It would also be great as an appetizer cut into small pieces, or use the same topping on bruchetta or pita bread.

INGREDIENTS

One batch Pizza Dough or store-bought 14-inch prebaked pizza crust

2 tablespoons olive oil

8 ounces button mushrooms, sliced thin

Salt and pepper to taste

Additional 3 tablespoons olive oil

2 cups frozen cut leaf spinach, not thawed

4 cloves garlic, roasted or caramelized, finely chopped

Pinch of ground nutmeg

4 ounces softened cream cheese

1/4 pound mozzarella, diced small

2 tablespoons freshly grated Romano cheese

1 teaspoon white truffle oil (optional)

Preheat oven to 450° F. (If using a store-bought crust, follow the package instructions for baking.) Heat a large skillet over medium-high heat. Add the 2 tablespoons of olive and swirl to coat. Add the mushrooms and sauté until lightly browned on both sides, about 2 minutes. Sprinkle with salt and pepper; remove from pan. Reheat pan over high heat; add the 3 tablespoons olive oil. Add the spinach and sauté until defrosted, tossing often to keep moisture out. Add more salt and pepper, the chopped garlic and pinch of nutmeg. Sauté another 7 minutes or until cooked. Keep over high or medium-high heat to prevent the moisture from the spinach to come out in the pan. Remove from heat.

To prepare pizza, spread the cream cheese on the dough. Top with the cooled spinach, mushrooms, cheeses and truffle oil, in that order. Sprinkle with additional pepper. Bake for 10-15 minutes or until crust is golden and topping is hot. Remove from oven and place on cutting board. This pizza is best if left to rest approximately 10 minutes. It is also great at room temperature.

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