This recipe was also inspired by a craving. I had a meeting the other day at PW Pizza, a great local pizza shop. We did not eat and the place smelled amazing. So, this weekend I decided I needed some pizza and created this is a twist on the usual spinach mushroom pizza based on what I had in the fridge. This does not include tomato sauce so it is a great option for those people who can’t or won’t do sauce.
To my surprise, it really turned out well and is a recipe that definitely goes into the rotation. It could easily be cut into small pieces for a heavy appetizer or used as a main meal or part of a main meal. I ate one of the leftover pieces for lunch with some butternut squash soup and it was a great contrast to the soup.
Spinach Mushroom Brie Pizza
- 1 pizza crust (Trader Joe’s has a great pre-made pizza dough)
- 1 pound of mushrooms, your choice on the type, I used mix of baby bellas and white
- 5-6 cups of spinach, the spinach was not packed, just lightly mound in the measuring cup
- 3-4 cloves of garlic (or to taste)
- 1/2 of an onion chopped
- a splash of olive oil
- a splash of wine or broth
Preheat the oven to 400 degrees. Roll out the dough and place on a cookie sheet. Poke the dough with a fork and place in the oven. Bake for about 8 to 10 minutes and remove from oven.
Saute the garlic, onion, and mushrooms in the olive oil until very soft, add a bit of liquid if needed, you do want the mixture to be moist. When the mushrooms are almost done, add the spinach and let it wilt. 
Cut the brie into large chunks. Spoon the spinach, mushroom, garlic mixture overthe crust and top with the brie. Return to the oven for another 8 to 12 minutes, until the crust is brown and brie is melted.
Enjoy!
Cook Books & Ceilithe 