March 12, 2011

Roasted Red Pepper and Spinach Pizza

Roasted Red Pepper and Spinach Pizza 
Aunt Joyce told me these days she likes easy. Well this recipe is for you, Aunt Joyce. Whether the kids and grandkids are there for brunch, lunch, or dinner, Roasted Red Pepper and Spinach Pizza can be prepared, cooked, and served, all in less than 30 minutes. In fact, this recipe is so easy, the kiddos could make it themselves. 

The recipe for Roasted Red Pepper and Spinach Pizza can be found in Cooking Light Superfast Suppers. This cookbook tells you exactly what to make for dinner in 20 (or less) minutes. The menu includes an easy main dish and one or two exceptionally easy side dishes. To make things even easier, the supper plan is listed for you at the beginning of each recipe. The supper plan for this recipe is as follows:
 
Supper Plan
1. Bake Crust
2. While crust bakes: slice onion and drain peppers for pizza.
3. Arrange toppings on pizza and bake.

Particularly notable are the 20 recipes with less than 10 minutes of prep time, the 10 slow-cooker dinners, and the 25 `Deadline Desserts` which require only 15 minutes from beginning to devour! If you want to cook quick and healthy, you will love this cookbook!

Blogger's Note: I am dismayed when I open my roasted red peppers jar and find it to be outdated by...um...many many months. Fortunately I have a red pepper in the crisper, and the Our Best Bites blog has a tutorial on how to roast your own red peppers. I wouldn't lie. It is easy!

Yield: 4 servings (serving size is 2 slices).
Calories: 333 ♥ Fat:  11.6g ♥ Protein: 14.6g ♥ Carbs: 41.1g ♥ Fiber: 2.2g

Total time 21 minutes; prep 7 minutes, cook 14 minutes

Roasted Red Pepper and Spinach Pizza

Ingredients
  • 1  tablespoon yellow cornmeal
  • Cooking spray
  • 1 ( 10.5-ounce) package refrigerated pizza dough
  • 1 (7-ounce) jar roasted red bell pepper, drained
  • 1 (1.75-ounce) package arugula or loosely packed baby spinach leaves
  • 1 1/2  tablespoons pine nuts
  • 1/4 cup thinly sliced red onion
  • 1/4  teaspoon crushed red pepper
  • 1 cup preshredded pizza cheese blend
Preparation
1) Preheat oven to 425° F.
2) Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray. 
3) Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11 x 15-inch rectangle.  Bake at 425° for 7 minutes. I am using Pillsbury Thin Pizza Crust.  My dough comes out of the can with a hole in the middle of the square, but I manage to press it back into shape.  That is the line you see through the  middle of the dough square.
4) Remove crust from oven.
5) Layer red pepper strips and spinach (or arugula) over crust.  Sprinkle with pine nuts, red onion, and crushed red pepper.  Bake at 425° for 5 minutes.
6) Sprinkle with cheese and bake 2 minutes or until cheese melts.
8) Cut into 8 pieces.

I am adding a can of refrigerated pizza dough to this week's grocery list.  This is the type of pizza you could eat every day and never get sick of.  And the title of the cookbook got it right.  Roasted Red Pepper and Spinach Pizza was Superfast.  It was also devoured superfast!