Spinach Pizza Pie

Spinach Pizza Pie

Kids will eagerly eat their spinach when covered with pizza sauce and baked in a flaky golden crust!

Prep Time



Total Time






cans (13.8 oz each) refrigerated pizza crust dough
can (8 oz) pizza sauce (1 cup)
jar (4.5 oz) Green Giant® sliced mushrooms, drained
cup sliced ripe olives
1 1/2
cups shredded mozzarella cheese (6 oz)
packages (9 oz each) Green Giant® frozen chopped spinach, thawed, squeezed to drain
teaspoon olive or vegetable oil
tablespoon grated Parmesan cheese
  1. Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray.
  2. Unroll 1 can of pizza crust dough. Place dough in pie plate; press against bottom and side of pie plate to form crust.
  3. In small bowl, mix pizza sauce and mushrooms; spoon onto dough in pie plate. Layer with olives, 3/4 cup of the mozzarella cheese, the spinach and remaining 3/4 cup mozzarella cheese.
  4. Unroll remaining can of dough. Press dough into 9-inch circle; place over filling. Pinch edges of dough together to seal; roll up edge of dough or flute to form rim. Cut several slits in dough. Brush with oil; sprinkle with Parmesan cheese.
  5. Bake 35 to 40 minutes or until deep golden brown. Cut into wedges.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make sure the spinach is thoroughly drained, place it in a colander. Once it’s thawed, use the back of a wooden spoon to press out the moisture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 1150mg;
  • Total Carbohydrate 72g
    • (Dietary Fiber 6g,
    • Sugars 4g),
  • Protein 20g;
Percent Daily Value*:
    • 4 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.