Tomatoless Pizza

This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms baked together

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 403 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• 5 fresh mushrooms, sliced
• 1 teaspoon dried dill weed
• 1 (10 ounce) can refrigerated pizza crust dough
• 1 cup light sour cream
• 1 cup light cream cheese, softened
• 1 small onion, peeled and sliced
• ½ red bell pepper, seeded and sliced into strips
• ¾ cup baby spinach leaves

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.

Step 3

Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.

Step 4

Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.