
Of the many vitamins and minerals that become super important to eat during pregnancy, folate, or folic acid, is probably the most vital because it helps to prevent birth defects. Pre-natal vitamins do contain the recommended daily 600mg for pregnant women, but it’s still not a bad idea to get your folate through food. Yummy food. Which is why I have to rave about the deep dish florentine pizza I made Sunday night. Spinach is one of the best, if not the best, food sources for folate as one ½ cup of cooked spinach contains 2/3 of the recommended daily value. I saw Rachel Ray make this recipe on her talk show (yes, shamefully I DVR it and watch it while I'm cooking or cleaning) and knew immediately that I had drop everything and try this recipe. I mean, not only does it contain folate, but you can get some of your calcium intake here, too, which is a total score.
Here is the recipe, slightly adapted from Rachel’s recipe becuase I couldn't find cremini mushrooms or fontina cheese, don't have a favorite pizzeria where I go and buy dough, and coudln't begin to eat this whole thing solo.
Deep Dish Florentine Pizza
4 tablespoons Extra Virgin Olive Oil, divided
Ground black pepper
1/2 pound Portobello mushrooms, sliced
1 tablespoon butter
1 tablespoon flour
2 cloves garlic, minced
1/2 cup milk
1/2 cup Parmigiano Reggiano, grated
A pinch of nutmeg
1 box frozen chopped spinach, thawed and drained
½ package of Pillsbury Pizza dough (found in the refrigerated section with the rolls and biscuits)
1 1/2 cups fontina cheese, shredded (I couldn’t find fontina, so used a Sargento Italian blend with fontina in it. If you can find fontina, by all means, go for it)
Preheat oven to 400ºF.
Preheat a large, nonstick skillet over medium-high heat with 2 tablespoons EVOO. Add the mushrooms and sauté until golden brown. Season them with pepper then remove them to a plate.
In the same skillet the mushrooms where cooked in, melt the butter. Add the flour and garlic, and cook 1-2 minutes then whisk in the milk and cook until slightly thickened. Add the mushrooms back to the skillet along with the cheese, nutmeg and spinach. Remove the Florentine mixture and let cool.
Divide the dough if you haven’t already, and reserve one half for this recipe. Wrap up the rest in plastic wrap and freeze it for another time. Roll out the dough so it fits into a 6-inch skillet (use one that's oven-safe). I used my Calphalon stainless and it worked like a charm. The 6-inch skillet will look small, but it will all fit. Trust me!
Before placing the dough into the skillet, drizzle about 1 to 2 tablespoons EVOO on the bottom of the skillet. Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet. Mine wouldn’t stick up the sides and kept springing back, so I had to put the filling in to get it to stay. That did the trick. After the filling is in, sprinkle the cheese over top. Pop in the oven and bake for about 30 minutes, until the edges of the crust are golden brown. Slide the pizza out of your skillet to slice and serve. Rachel thinks this serves one, but I ate half and admittedly overindulged, because I just couldn’t stop. It’s the perfect dinner for two if you pair it with a salad. Wine would be good too, of course, if you’re not knocked up. Enjoy!