Tomatoless Pizza

asian european french greek korean mediterranean middle eastern region russian main sour savory umami medium fast

Prep

22 min

Cook

44 min

Total

66 min

Ingredients (10)

1 (10 ounce) can refrigerated pizza crust dough g

1 cup light sour cream g

1 cup light cream cheese, softened g

1 teaspoon dried dill weed g

1 tablespoon olive oil g

5 fresh mushrooms, sliced g

1 small onion, peeled and sliced g

1 clove garlic, minced g

½ red bell pepper, seeded and sliced into strips g

¾ cup baby spinach leaves g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

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.

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.

Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.