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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. In a small saucepan over medium heat, combine the tomatoes and their juices, oregano, and ¼ teaspoon salt. Bring to a boil.
  2. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.
  3. Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the mozzarella and spinach.
  4. Roll the pie into the shape of a log. Turn it so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.
  5. Transfer to a cutting board. Slice into rounds and divide among plates.

Nutritional Information

  • Per Serving
  • Calories 467Calories From Fat 156
  • Fat 17g
  • Sat Fat 8g
  • Cholesterol 40mg
  • Sodium 1,024mg
  • Protein 21g
  • Carbohydrate 55g
  • Sugar 5g
  • Fiber 3g
  • Iron 4mg
  • Calcium 318mg
What does this mean? See Nutrition 101 .

Quick Tip

To make a soft cheese, like mozzarella, easier to slice, store it in the freezer for 10 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.