Spinach and Artichoke Pizza (Vegan)
From Gem's Vegetarian Cooking
Servings: 6
Artichoke Marinade
- 13.75 oz canned Artichokes
- 1/3 cup Sun-Dried Tomatoes (softened in boiling water for 15 minutes)
- 2 tbs fresh Basil
- 1 tbs fresh Parsley
- 1 tbs Red Wine Vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp Dijon Mustard
- 2 small garlic cloves, pressed or finely minced
Pizza
- Pizza Dough - enough for a 12" pizza (I used 2 batches of the recipe from Deborah Madison's The Greens Cook Book)
- 5 oz fresh Spinach
- Artichoke Marinade
- 1 tsp Extra Virgin Olive Oil
For the marinade, combine all ingredients the night before.
When ready to make the pizza, brush the pizza dough with 1 tsp olive oil. Spread spinach on top of pizza then add the artichoke marinade. Bake in the oven at 475 for around 12 minutes (watch closely to make sure the crust doesn't burn).
Nutritional Information
Servings Per Recipe: 6
| Calories | 321.6 |
| Total Fat | 15.32 g |
| Saturated Fat | 2.13 g |
| Polyunsaturated Fat | 1.38 g |
| Monounsaturated Fat | 11.16 g |
| Cholesterol | 0 |
| Sodium | 348.22 mg |
| Potassium | 373.35 mg |
| Total Carbohydrate | 40.26 g |
| Dietary Fiber | 13.82 g |
| Sugars | 6.17 g |
| Protein | 7.57 g |
| Vitamin A | 62 % |
| Vitamin B-12 | 3 % |
| Vitamin B-6 | 8 % |
| Vitamin C | 23 % |
| Vitamin D | 2 % |
| Vitamin E | 0 % |
| Calcium | 10 % |
| Copper | 9 % |
| Folate | 41 % |
| Iron | 20 % |
| Magnesium | 15 % |
| Manganese | 37 % |
| Niacin | 16 % |
| Pantothenic Acid | 5 % |
| Phosphorus | 12 % |
| Riboflavin | 21 % |
| Selenium | 20 % |
| Thiamin | 22 % |
| Zinc | 6 % |
