All Recipes Main Dish Recipes Pizza Recipes

Ingredients

2 (9 inch) refrigerated pie crusts 2 tablespoons olive oil 1 onion, chopped 1 (16 ounce) bag frozen chopped spinach, thawed and drained 1 (15 ounce) container ricotta cheese 2 cups shredded mozzarella cheese, divided 2 tablespoons grated Parmesan cheese ½ teaspoon salt ½ teaspoon ground black pepper

Nutrition Info

419.6 calories carbohydrate: 26.8 g cholesterol: 35.7 mg fat: 27.4 g fiber: 2.2 g protein: 16.5 g saturatedFat: 9.9 g servingSize: - sodium: 640.9 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Remove pie crust pouches from box, leave at room temperature.
Preheat oven to 450 degrees F (230 degrees C).
Heat olive oil in a skillet over medium heat. Add onion, cook until translucent, about 3 minutes. Add spinach, cook until all moisture has evaporated, about 2 minutes. Remove from heat and let cool.
Combine ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, salt, and pepper in a bowl. Add cooled spinach mixture, mix topping well.
Unfold a pie crust onto a nonstick baking sheet, press out fold lines with fingertips. Spread half the topping onto the crust, covering all but 1 inch of the edge. Fold the edge over the topping. Repeat unfolding, spreading, and folding the second crust. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the 2 pies.
Bake in the preheated oven until the crust is lightly browned and the topping is bubbly, about 20 minutes.

2 pies

A spin on the classic white pizza, with a creamy combination of spinach and ricotta cheese. Very, very easy to make...and delicious!