Tomatoless Pizza
Description
This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms.
Ingredients
•
1 (10 ounce) can refrigerated pizza crust dough
•
1 cup light sour cream
•
1 cup light cream cheese, softened
•
1 teaspoon dried dill weed
•
1 tablespoon olive oil
•
5 fresh mushrooms, sliced
•
1 small onion, peeled and sliced
•
1 clove garlic, minced
•
1/2 red bell pepper, seeded and sliced into strips
•
3/4 cup baby spinach leaves
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.
3
Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.
4
Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.