1/2 cup finely chopped onion
1 pound 95% lean ground beef
4 ounces mushrooms, minced (to match ground beef size)
¼ teaspoon salt
¼ teaspoon pepper
1/4 cup ketchup
2 tablespoons yellow mustard
1 cup spinach
1 ½ cup part skim mozzarella
1 cup cherry tomatoes, sliced into rounds
20 dill pickle slices
2 thin pizza crusts (preferably whole wheat)
DirectionsPreheat the oven to 400 degrees.
Place the onion, ground beef, mushrooms, salt and pepper in a large nonstick skillet. Cook over medium heat 7-9 minutes or until beef is no longer pink, breaking beef into crumbles as it cooks. Set aside.
Combine ketchup and mustard in a small bowl, this is the “pizza” sauce. Prepare the remaining toppings.
When toppings are ready, spread two tablespoons of ketchup sauce onto each crust. Next layer ½ cup spinach on each crust followed by about ¾ cup meat mixture, ¾ cup cheese, half the tomatoes and pickles.
Bake in the oven, on the rack for crisper crust or on a pizza pan for softer crust for 8-12 minutes or as directed on the pizza crust package. Cut each pizza into 6 slices.
Yield: 6 servings (serving size: 2 slices)
Nutrient Breakdown: Calories 310, Fat 8g (2g saturated fat), Cholesterol 45mg, Sodium 680mg, Carbohydrate 33g, Fiber 2g, Protein 29g.
Plate Plan/Diabetes Exchange: 2 Starch, 1 Vegetable, 3 Lean Meats