Skip to content


May 26, 2017


DSCF5772 DSCF5769

Well it’s Saturday night and there is far too much spinach in my fridge. So what better way to have a treat and a somewhat healthy meal.  Pizza, yeah!!!  To make this an easy pizza, I used a prepared crust.  I have never used this before because I am one of those people who thinks a freshly made crust is the way to go.  Like freshly made, this crust had a slightly yeasty smell.  It was economical, a time and step saver, and it was really good.  I would recommend it.





1 prepared Mama Mary’s pizza crust (12 inch)

1/2 pound, of fresh spinach

2-3 tablespoons garlic, minced

2 scallions

Olive oil

Pepper flakes

Sour cream

3 ounces Provolone cheese

1 cup mozzarella cheese

7 cherry tomatoes

3/4 Cup mushrooms

Black olives

Chicken pepperoni


2 teaspoons of Garlic power

Salt and pepper


Wash all of the vegetables.  Chop the scallions; include the white and green.  If you do not have fresh garlic (which made a good thing for this recipe) feel free to use the pre-chopped garlic.  Coarsely chop the spinach and olives.  Slice the tomatoes in halves, and shred the mozzarella cheese by hand into small pieces.  Cut the provolone cheese into thin long pieces.



In a non-stick pan, sauté 1 tablespoon of garlic, scallions and pepper flakes using olive oil.  Place the crust on a cookie sheet.  Using a heat proof brush, dip into the pan and then brush the crust.  Layer the bottom of the crust with the provolone cheese.  Once this is done set the crust aside.




Keeping the heat at a medium high level, add the spinach to the heated oil mixture in the pan and cook until the spinach wilts.  Mix together the remaining garlic, salt, pepper and sour cream.  Lower the heat and add the sour cream mixture when the spinach has cooked and cooled down.  Season to taste.





Top the cheese layered crust evenly with the spinach mixture.  Sprinkle the spinach mixture with mozzarella cheese, pepperoni, tomato halves, black olives and mushrooms.

Sprinkle the pizza with additional mozzarella, garlic powder and EVOO.


Bake at 450 degrees F for 10 to 12 minutes or until cheese is melted.

Allow the pizza to stand for 5 minutes before serving.


This slideshow requires JavaScript.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


where frugal & elegance come together


my journey in gluten free healthy living

Memoirs of a Mostly Together Mom

(Mis)Adventures of an ExPat family in Paris

Love Sorghum

Experiments with Sorghum and Talk about Celiac Disease


A vegetarian's notes on healthy cooking


A fine site

My Botanical Garden

Tamara Jare contemporary painting blog



The Blog

The latest news on and the WordPress community.

Tall. Black. One Sugar

Sometimes you have to hold your tongue, other times you have to say it as you see it.

Perceptive Pot Clueless Kettle

“To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.” Ralph Waldo Emerson

This Is Not My World

a filmmaker's memoir in the making

unwind cooking

Cook and Unwind while Sipping a Glass of Wine

Bunny Kitchen

Exploring the possibilities of cruelty free food


superfood recipes inspired by the world's cuisines

%d bloggers like this: