Healthy Recipe: Goat Cheese, Onion, Spinach and Lemon Pizza
The use of goat cheese on this pizza makes a big change from the more classic mozzarella, and is also gentler on lactose intolerant bellies. The subtle spiciness of the goat cheese complements the earthy and sweet spinach Cherry tomatoes. Lemon zest adds a delicious citrus touch. This vegetarian pizza is also fun to make. Dinner can turn into quite a party if the pies are personalized.
20 minutes of preparation
- 1 teaspoon of olive oil
- 1 garlic clove, crushed
- 2 cups packed spinach leaves, washed
- 1 tablespoon of panko or cornmeal
- 1 whole wheat pizza crust or refrigerated or frozen pizza crust
- Â½ cup Quick Tomato Sauce
- Â¾ cup of goat cheese
- Â½ small onion, halved and thinly sliced
- Â½ cup cherry or grape tomatoes, halved
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Half a lemon, zested
- Preheat the oven to 500 degrees F. Place 2 baking sheets in the oven, or a pizza stone if available.
- In a medium sautÃ© pan over medium-high heat, add 1 teaspoon of olive oil and the garlic clove. Cook until the garlic begins to brown and become fragrant. Remove the garlic and add the spinach leaves with 1 tablespoon of water. Let stand 1 minute then stir. Once the spinach has wilted, remove it from the pan and let it drain. Once cool enough, wring out the excess liquid.
- Sprinkle panko or cornmeal on a large sheet of parchment paper. Roll out the dough on the baking paper; press the dough into a 12 x 8 inch rectangle or to fit your pizza stone. Divide into two balls if necessary.
- Spread the tomato sauce evenly over the dough. Sprinkle the goat cheese over the pizza and top with the drained spinach, onions and grape tomatoes, cut side up. Drizzle with olive oil and sprinkle with a little salt and pepper.
- Using the parchment paper, slide the pizza onto the hotplates or onto the pizza stone. Bake on the lowest rack for 10 to 15 minutes, or until the crust is golden and the cheese looks melted.
- Using the parchment paper, slide the pizza onto a cutting board. Sprinkle with lemon zest and cut into slices.
Nutritional value (per serving)
Calories: 370; Fat: 15g; Saturated fat: 6g; Polyunsaturated fats: 2g; Monounsaturated fats: 6g; Carbohydrates: 46g; Sugar: 3g; Fiber: 4g; Proteins: 14 g; Sodium: 798 mg
Pizza toppings are good on a lot of things, from pita bread to bagels. The pizza crust is not necessary to make a good pizza. Be bold and experiment with different breads, it will always be delicious.
Use the creamy goat cheese logs to make this pizza rather than the stronger âcamembertâ like cheese. They’re easy to find in most markets, and any leftovers are delicious spread on a bagel or a piece of toast instead of cream cheese.
Pre-rolled, pre-baked crusts from the local market are a quick pizza fix when you’re in a rush, or buy raw pizza dough at your favorite pizzeria or bakery to roll it out.
All of our recipes are created by chefs and reviewed by our trained oncology staff. Academy of Nutrition and Dietetics.
This recipe was originally published on Cook for your life. It is used with permission.