View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Spinach & Sun-Dried Tomato Stuffed Pizza

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  40 Minutes
  6 servings
This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil. It’s easy to make stuffed pizza at home. Just roll the crust thin, spread filling over half and fold closed. To use fresh spinach, cook 10 ounces until just wilted; finely chop and squeeze dry. Serve with: Marinara sauce for dipping and mixed green salad.
RECIPE INGREDIENTS
Cooking spray, preferably canola or olive oil
1 14-ounce package  firm water-packed tofu, drained
1 10-ounce package  frozen chopped spinach, thawed and squeezed dry
1/2 cup  chopped soft or reconstituted sun-dried tomatoes (see Tip)
1/2 cup  finely shredded parmesan cheese
1/2 cup  shredded part-skim mozzarella cheese
1/4 cup  chopped fresh basil
1/2 teaspoon  onion powder
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 pound  prepared pizza dough, preferably whole-wheat

Tip: : For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, drain, chop and then add to the pizza filling.
Spinach & Sun-Dried Tomato Stuffed Pizza Recipe at Cooking.com
DIRECTIONS
Position rack in lower third of oven; preheat to 475°F. Coat a large baking sheet with cooking spray.


Finely crumble tofu; pat dry. Place in a large bowl and use your hands to combine with spinach, tomatoes, Parmesan, mozzarella, basil, onion powder, salt and pepper.


Roll out dough on a lightly floured surface to about the length of the prepared baking sheet and twice as wide (approximately 16 by 18 inches). Transfer the dough to the baking sheet, allowing the extra width to hang over on one side onto a clean surface. Spread the filling on the dough in the pan, leaving a 1-inch border. Fold the overhanging dough over the filling. Fold the edges closed and crimp with a fork to seal. Make several small slits in the top to vent steam; lightly coat the top with cooking spray.


Bake the stuffed pizza until well browned on top, 18 to 20 minutes. Let cool slightly before cutting.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   6 servings
Calories: 291
Fat. Total: 7g
Protein: 18g
Carbohydrates, Total: 36g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 10mg
Sodium: 607mg
% Cal. from Fat: 22%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.