Spinach and Mushroom Pizza Recipe

Name: Spinach and Mushroom Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thin pizza crust, such as Boboli (about 10 ounces); 3 tablespoons extra virgin olive oil; 8 ounces Egg Beaters egg substitute or 8 eggs; 5 ounces Baby Spinach; ½ cup onion, about 1 medium onion, chopped; ¾ cup sliced mushrooms; ⅓ cup bacon bits, if desired; kosher salt; cayenne pepper; fresh ground black pepper; ½ cup mozzarella cheese, shredded; ⅓ cup cheddar cheese, shredded

Servings: persons

1 thin pizza crust, such as Boboli (about 10 ounces)
3 tablespoons extra virgin olive oil
8 ounces Egg Beaters egg substitute or 8 eggs
5 ounces Baby Spinach
½ cup onion, about 1 medium onion, chopped
¾ cup sliced mushrooms
⅓ cup bacon bits, if desired
kosher salt
cayenne pepper
fresh ground black pepper
½ cup mozzarella cheese, shredded
⅓ cup cheddar cheese, shredded

1
Preheat the oven to 450 degrees F.
2
Perforate the crust in several places; brush on both sides with 1 tablespoon olive oil.
3
Place directly onto the middle rack of the oven and bake for 10 minutes.
4
If you make your own crust, you will want to cook it, remembering it will be back in the oven for about 5 minutes with toppings.
5
While the crust is cooking, put Egg Beaters or break the eggs, if using, into a bowl.
6
Whisk well and season with salt and pepper.
7
Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat.
8
Add the onions and mushrooms and cook until onions are translucent, about 4 minutes.
9
Place the spinach on the partially cooked crust and sprinkle with cayenne to taste and then with the Mozzarella.
10
Place back in oven, watching closely while cooking the eggs in the next step.
11
You only want to melt the cheese and soften the spinach.
12
Scrape the vegetable mixture into the eggs and beat it well to distribute the onions and mushrooms evenly.
13
Add about 1/3 cup Bacon Bits, if using.
14
Turn the heat down to low and pour the egg mixture back into the pan.
15
Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.
16
Spread the egg mixture evenly over the spinach topping and top with the cheese.
17
Return to the oven until the cheese is melted and lightly browned, about 1 minute.
18
Serve hot.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 thin pizza crust, such as Boboli (about 10 ounces), 3 tablespoons extra virgin olive oil, 8 ounces Egg Beaters egg substitute or 8 eggs, 5 ounces Baby Spinach, and more.

Yes, Spinach and Mushroom Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Mushroom Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions