Truffle Mushroom & Spinach Pizza with Roasted Garlic

The holidays are over and most of us has swapped our turkey and wine for salad and water.

Until now.

It may look like every bite of this pizza would be another calorie you promised yourself not to eat in the New Year but let me tell you;

This pizza is thin crust, has light mozzarella cheese, and  is packed full of delicious spinach, mushrooms and roasted garlic. There ain’t nothing wrong with that!

I’d say pizza can have a bad rep, but there are ways to work around your diet and still eat pizza with some simple trades such as making it at home. That way, you can take control of how much (or little) you put on your pizza.

You can opt to use any type of mushroom you like but I enjoy using a wild mix. Same goes with the truffle.  I mean, we all would like to shave fresh black truffles on top of our pizza during truffle season but, lets be real: doing so is likely a little out of price point and harder to find. I used a good truffle oil to give the resemblance of truffle without burning a hole in my wallet.

Enjoy!

Directions

• To make fresh pizza dough, check out my recipe here. Any leftover dough can be stored in the fridge tightly sealed for up to two weeks.

Preheat oven to 400 degrees F.

Slice the top of the garlic bulb so just the tops of the cloves are exposed. Drizzle about 1- 2 tablespoons of olive oil into the bulb and cover in tin foil. Place in oven and roast. Check garlic at about 45 minutes in.  Look to see if the garlic is cook by checking the color. The garlic should be golden and the cloves should begin to pop out.   If the garlic is not done, continue roasting ,checking every 10-15 minutes.  Once done, remove the garlic from the oven and take out of tinfoil. Set aside and allow to cool.

In a medium saute pan on medium heat add two tablespoons of olive oil and the mushrooms. Saute mushrooms for about 5 minutes then add spinach.

Cooked spinach is like a disappearing act; so ensure you add more than you think you should as it will dwindle quickly in the heat.  Cook spinach for an additional 5-10 minutes then remove and place onto paper towel. Set aside.

Increase oven temperature to the highest setting.

Stretch pizza dough into desired shape on a lightly greased pizza or sheet pan. Remove garlic from the cloves and smear the roasted garlic over the pizza dough.  Spread pesto next then evenly distribute spinach and mushroom mixture.  Top pizza with thick slices of Mozzarella and bake until golden brown.

Remove from heat and drizzle truffle oil over the top and season with salt and freshly cracked pepper.

Allow to cool 5-10 minutes than slice up and serve.