Recipe for crustless pizza
Good morning everyone,
This recipe was passed onto me by a new friend I met at the NY Conference, Nan. I made this recipe yesterday and even my husband liked it. I used pizza sauce since I couldn't find the Hunt's Zesty and Spicy Spaghetti Sauce. Next time, I may cut back on the spinach a little. Hope you all enjoy!
Mock Calzone (Crustless Pizza) Preheat Oven to 400. Ingredients: Canola Spray Oil 2 Cup bag of Sargento 4 Blend Reduced Fat Italian Cheese 10 oz. of Hunts Zesty and Spicy Spaghetti Sauce 1/2 Cup Egg Beaters 1 Cup of 2% Cottage Cheese 10 oz. of Frozen Spinach thawed and completely drained In a mixing bowl combine spinach and cottage cheese with a fork till blended evenly, add the eggbeaters, 2 oz. of the sauce, and 1/2 cup of the cheese. Continue blending till fully incorporated. Turn out onto a metal baking pan that has been sprayed with the canola spray. You can shape the mixture round or square, doesn't matter. Make sure the mixture is of even thickness in the pan with no holes or gaps. Top with remaining cheese and drizzle with remaining sauce. Bake for 20-25 minutes until cheese is golden and bubbly. Allow to cool before cutting into. Its extremely filling, I suggest cutting into 8 servings. Will hold up in fridge for at least a week. I cut mine and wrap up in foil packets to take to work for a meal. Delicious Cold or Room Temperature. You can also make it without the cottage cheese for a less dense pizza (not calzone style). If you do, reduce the bake time by 5-10 minutes.
This recipe was passed onto me by a new friend I met at the NY Conference, Nan. I made this recipe yesterday and even my husband liked it. I used pizza sauce since I couldn't find the Hunt's Zesty and Spicy Spaghetti Sauce. Next time, I may cut back on the spinach a little. Hope you all enjoy!
Mock Calzone (Crustless Pizza) Preheat Oven to 400. Ingredients: Canola Spray Oil 2 Cup bag of Sargento 4 Blend Reduced Fat Italian Cheese 10 oz. of Hunts Zesty and Spicy Spaghetti Sauce 1/2 Cup Egg Beaters 1 Cup of 2% Cottage Cheese 10 oz. of Frozen Spinach thawed and completely drained In a mixing bowl combine spinach and cottage cheese with a fork till blended evenly, add the eggbeaters, 2 oz. of the sauce, and 1/2 cup of the cheese. Continue blending till fully incorporated. Turn out onto a metal baking pan that has been sprayed with the canola spray. You can shape the mixture round or square, doesn't matter. Make sure the mixture is of even thickness in the pan with no holes or gaps. Top with remaining cheese and drizzle with remaining sauce. Bake for 20-25 minutes until cheese is golden and bubbly. Allow to cool before cutting into. Its extremely filling, I suggest cutting into 8 servings. Will hold up in fridge for at least a week. I cut mine and wrap up in foil packets to take to work for a meal. Delicious Cold or Room Temperature. You can also make it without the cottage cheese for a less dense pizza (not calzone style). If you do, reduce the bake time by 5-10 minutes.
Sheri,
I almost used fresh cooked because I really don't care for the frozen, but for once I followed the recipe - lol
Next time I will use fresh, use less of it, and spread it out thinner. I put it in a glass oblong baking dish. It was thicker than Nan's. It's still very yummy, but I'll change a few things next time I make it.
Debbie
I almost used fresh cooked because I really don't care for the frozen, but for once I followed the recipe - lol
Next time I will use fresh, use less of it, and spread it out thinner. I put it in a glass oblong baking dish. It was thicker than Nan's. It's still very yummy, but I'll change a few things next time I make it.
Debbie
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