Lunch / Dinner
Cremini Marsala Pizza with spinach pesto
Cremini Marsala Pizza with spinach pesto is a pizza designed to satisfy your craving and deliver plenty of nutrition at the same time. The whole-wheat crust adds nutty flavor and is sturdy enough to stay crisp without being heavy.
Combine water, honey, and yeast; let stand until foamy, 5 minutes, then stir in 1 Tbsp. oil.
Pulse all-purpose flour, whole-wheat flour, and 1 tsp. salt in a food processor; add yeast mixture, and pulse until a dough forms around blade. Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until nearly doubled, about 2 hours.
Meanwhile, purée spinach, walnuts, garlic clove, and 1 Tbsp. oil in food processor; season pesto with salt and black pepper.
Sauté mushrooms, shallots, and sliced garlic in remaining 1 Tbsp. oil in a sauté pan over medium-high heat until mushrooms brown, about 5 minutes; deglaze with Marsala and vinegar, scraping up any brown bits. Simmer until liquids evaporate, about 5 minutes; season with salt and black pepper.
Combine ricotta, thyme, sage, and pepper flakes.
Punch down dough, reshape into a ball, and let rise again, covered, 30 minutes more.
Preheat oven to 475° with baking stone on lowest rack; liberally dust the back of a baking sheet with cornmeal.
Roll dough on a floured surface into a 12-inch circle, about ¼-inch thick; transfer to prepared baking sheet. Spread spinach pesto on crust; top with mushrooms, ricotta mixture, and Parmesan.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 5g 25%
Cholesterol 17mg 5%
Sodium 631mg 26%
Carbs 53g 17%
*Percent Daily Values are based on a 2,000 calorie diet.