High Protein Spinach and Cheese Pizza
Indulge in a guilt-free pizza night with this High Protein Spinach and Cheese Pizza, a perfect blend of wholesome ingredients and bold flavors. Featuring a whole wheat crust for added fiber and nutrients, this recipe is layered with a creamy ricotta cheese base, sautéed fresh spinach, and a melty trio of low-fat mozzarella and Parmesan. An egg white in the ricotta mixture amps up the protein content, making this dish a satisfying choice for health-conscious foodies and fitness enthusiasts alike. With a prep time of just 15 minutes and a golden, bubbly finish in the oven, this spinach-packed delight is ideal for busy weeknights or casual gatherings. Seasoned with garlic, black pepper, and optional red pepper flakes, every bite is a savory explosion of flavor. Serve warm and revel in the perfect balance of cheesy goodness and nutritious greens!
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Recipe Information
Ingredients
- 1 ball (approximately 12-inch crust) Whole wheat pizza dough
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 4 cups Fresh spinach
- 1 cup Ricotta cheese (part-skim)
- 1 cup Shredded mozzarella cheese (low-fat)
- 0.25 cup Grated Parmesan cheese
- 1 large Egg white
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
Lightly flour a clean countertop or surface and roll out the whole wheat pizza dough into a 12-inch circle. Transfer the dough to parchment paper or a pizza peel for easier handling.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
In a medium mixing bowl, combine the ricotta cheese, egg white, salt, black pepper, and red pepper flakes (if using). Mix until smooth and well combined.
Spread the ricotta mixture evenly over the prepared pizza dough, leaving a 1-inch border around the edges for the crust.
Distribute the sautéed spinach evenly over the ricotta layer. Top with shredded mozzarella and finally sprinkle with grated Parmesan cheese.
Bake the pizza directly on the oven rack or pizza stone for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for a couple of minutes. Slice into 8 pieces and serve warm.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 4155 mg | 181% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 8.9 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1773 mg | 136% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
