You guys, Lent has been super legit this year. As Catholics, we abstain from meat on Fridays and usually give something up as a sacrifice. For the past few years, we’ve given up our Friday pizza-movie night, opting for a vegetarian dish (I don’t eat fish) and family game night.
Then COVID and quarantine and no school happened.
I instituted a daily rosary and reinstated pizza-movie night – I decided to quarantine was Lenten sacrifice enough. However, we are still not eating meat on Fridays. The kids are enjoying cheese pizza, but Hubs and I want a bit more.
I’d love to make a delicious margherita but tomato and basil are not in season right now. So I decided to work with what I could readily obtain: spinach, mushrooms, and onions! This had been a new favorite and we have thoroughly enjoyed it each week!
Spinach, Mushroom, & Caramelized Onion Pizza
1 recipe easy pizza dough
2-3 cups shredded mozzarella cheese
1 recipe pizza sauce
1 tablespoon butter
1 small onion, diced
4 ounces mushrooms, sliced
1 clove garlic
1 cup loosely packed spinach
Make the dough and sauce according to recipe instructions. Preheat the oven to 425 degrees F and place a pizza stone in the oven to heat.
Meanwhile, melt the butter in a skillet over medium-low heat. Add the onions and cook until they begin to caramelize. Add the mushrooms and cook until softened. Add the garlic and cook for 1 minute or until fragrant. Finally, stir in the spinach and cook until wilted, set aside.
Split the dough in two. Dust a pizza peel with cornmeal and roll out one half. Remove stone from the oven. Transfer the dough round to the pizza stone. Spread half the sauce over the dough round. Top with cheese and half the spinach and mushroom mixture.
Return to the oven and bake for 10 minutes or until cheese is melted and beginning to brown. Cut and serve.