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I actually do cook, despite what my sisters say
I got a few comments and even more emails about the spinach pizza I made for dinner last night. Not only was it yummy, but 1/4 of the whole pizza was only 236 calories. I had one piece last night and two today. I still have one left for lunch tomorrow (if The Ass doesn’t eat it tonight). It’s actually not my favorite kind of spinach pizza – that honor goes to my Spinach Pesto Pizza – but I like to shake things up a bit every now and then.
Both pizzas use a Betty Crocker Pizza Crust pouch mix. It’s really quick and easy, you just add hot water and let it sit for five minutes, then press it out onto a pan. The whole crust has 640 calories. I also really like the Pillsbury Pizza Crust that comes in a tube, but it has 960 calories in the whole crust. Now, you get more crust, but I’d rather have a thinner crust and less calories – with all of the toppings, it’s really hard to tell the difference. If I ever find the box with my big cookie sheets, maybe I’ll switch back to the refrigerated crust. But during my last Amazon Grocery spree I bought a case of the pouch mixes, so I’ll be using those for a while. Good thing I eat a lot of pizza.
Spinach Pizza Recipe
For last night’s pizza, I started with 1 teaspoon of olive oil, and sauteed about half of a white onion (6 ounces), 3 cloves of garlic (3/4 ounce; honestly it could have used more), a couple of plum tomatoes (diced), and 10 ounces of fresh spinach (frozen will work too, just make sure you squeeze out as much moisture as you can – I use a potato ricer for this, works amazingly well!). Once it’s all cooked, turn up the heat to high, keep things moving constantly, and cook off the last bit of moisture – you don’t want a soggy pizza. I put it all onto the unbaked crust, sprinkled 1 1/2 ounces of Kraft Three Cheese Italian Blend on top, and baked it for about 12 minutes at 450.
The pizza I make much more often is even easier than that first one and tastes even better. I defrost a package of frozen chopped spinach in the microwave and squeeze out as much moisture as I can using a potato ricer. (I swear to you, this recipe does not taste better with fresh spinach. Trust me.) To the spinach I add a can (drained well) of petite diced tomatoes. Yes, it has to be petite diced. They just taste better. Get the plain ones, not the ones with olive oil added (you won’t be able to taste it so it just adds calories). (And again, fresh tomatoes will not add anything to this recipe. It all gets mixed into a mush and baked and you can’t tell.) Then mix in between two and four tablespoons of pesto, depending on just how lo cal you want to make this. I use Classico jarred pesto. Finally, mix in between two and four ounces of crumbled Feta cheese. Put it all on the unbaked crust and bake.
I could eat this every night, seriously. And it tastes fabulous cold out of the fridge. My carnivorous husband LOVES this pizza. So did my spinach-hating cousin. If I make it with the smaller amounts of pesto and Feta, the whole pizza has about 1,070 calories. With the bigger amounts of both, it comes out to 1,350, which is still not bad, considering how satisfying this pizza is.
So there you have it. Two simple recipes that are packed with vitamins and let you have a nice big slice for not a lot of calories. If I liked such things, I would probably add mushrooms to the first one, and black olives to the second one. Enjoy!