- 1 (10 ounce) can refrigerated pizza crust
- 1/2 cup prepared pizza sauce OR basil pesto
- 1 tablespoon olive oil or vegetable oil
- 1 (8 ounce) package sliced mushrooms
- 1 (6 ounce) package baby spinach leaves
- 1 1/4 teaspoons Morton® Coarse Kosher Salt, divided
- 1/2 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 3 egg whites
- Press pizza crust dough to fit in a 12-inch round pizza pan. Spread pizza sauce over dough. Bake crust at 425 degrees F for five minutes.
- Heat oil in large skillet. Saute mushrooms 1 minute; add spinach and continue sauteing just until spinach wilts. Season with 1 teaspoon Morton(R) Kosher Salt. Spoon spinach/mushroom mixture evenly over crust. In small bowl, combine blue cheese and mayonnaise; set aside.
- In clean, medium bowl, lightly combine remaining 1/4 teaspoon Morton Kosher Salt and egg whites; beat until stiff, but not dry, peaks form. Gently fold in cheese/mayonnaise mixture. Spread egg white/mayonnaise mixture over spinach/mushroom mixture; lightly smooth top.
- Bake at 425 degrees F for 10 to 12 minutes, or until top is golden brown and slightly puffed. Cut into wedges; serve immediately.