Rating: 2 stars
123 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 13
  • 2 star values: 33
  • 1 star values: 54
Sara Quessenberry

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Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.

  • 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.

  • 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.

  • Transfer to a cutting board. Slice into rounds and divide among plates.

Nutrition Facts

467 calories; fat 17g; saturated fat 8g; cholesterol 40mg; sodium 1024mg; protein 21g; carbohydrates 55g; sugars 5g; fiber 3g; iron 4mg; calcium 318mg.
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