Mushroom & Potato Pizza with Fontina Cheese, Spinach & Garlic Oil

Mushroom & Potato Pizza

with Fontina Cheese, Spinach & Garlic Oil

Group Created with Sketch. 50 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

Tonight’s pizza showcases a harmonious combination of hearty vegetable toppings. A rich duo of spinach and potatoes accents the nuttiness of a mushroom medley—including cremini, oyster and maitake varieties—and the creaminess of Fontina cheese. To give all the flavors a lift, we’re also making a zesty garlic oil, drizzled on top of the pizza just before serving.

Tonight’s pizza showcases a harmonious combination of hearty vegetable toppings. A rich duo of spinach and potatoes accents the nuttiness of a mushroom medley—including cremini, oyster and maitake varieties—and the creaminess of Fontina cheese. To give all the flavors a lift, we’re also making a zesty garlic oil, drizzled on top of the pizza just before serving.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the mushroom stems; thinly slice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the Fontina cheese (discarding any rind). Finely chop the parsley leaves and stems.

Cook the potatoes:
2 Cook the potatoes:

Add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

Brown the mushrooms:
4 Brown the mushrooms:

While the potatoes continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly crispy. Add the capers and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Assemble & bake the pizza:
5 Assemble & bake the pizza:

Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the tomato sauce onto the dough, leaving a 1-inch border around the edges. Season with salt and pepper. Evenly top with the cooked potatoes, browned mushrooms, drained spinach and Fontina cheese. Drizzle with olive oil; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is browned and the cheese has melted. Remove from the oven; let stand for at least 2 minutes.

Make the garlic oil & serve your dish:
6 Make the garlic oil & serve your dish:

While the pizza bakes, in a bowl, combine the parsley, remaining garlic paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Slowly stir in 2 tablespoons of olive oil until well combined. Drizzle the baked pizza with as much of the garlic oil as you’d like (you may have extra oil). Garnish with the parmesan cheese. Transfer to a serving dish. Enjoy!

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1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the mushroom stems; thinly slice. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the Fontina cheese (discarding any rind). Finely chop the parsley leaves and stems.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potatoes:
Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

4 Brown the mushrooms:

While the potatoes continue to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly crispy. Add the capers and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Brown the mushrooms:
5 Assemble & bake the pizza:

Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the tomato sauce onto the dough, leaving a 1-inch border around the edges. Season with salt and pepper. Evenly top with the cooked potatoes, browned mushrooms, drained spinach and Fontina cheese. Drizzle with olive oil; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is browned and the cheese has melted. Remove from the oven; let stand for at least 2 minutes.

6 Make the garlic oil & serve your dish:

While the pizza bakes, in a bowl, combine the parsley, remaining garlic paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Slowly stir in 2 tablespoons of olive oil until well combined. Drizzle the baked pizza with as much of the garlic oil as you’d like (you may have extra oil). Garnish with the parmesan cheese. Transfer to a serving dish. Enjoy!

Make the garlic oil & serve your dish: