Artichoke-Spinach Pizza

This vegetarian white pizza is quick, easy and delicious, perfect for a quiet night in. Instead of a tomato sauce topping, this pizza has a ricotta cheese and spinach topping.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 29%
  • Fat: 8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.9g
  • Carbohydrate: 54.9g
  • Fiber: 1.5g
  • Cholesterol: 16mg
  • Iron: 2.8mg
  • Sodium: 492mg
  • Calcium: 357mg

Ingredients

  • 1 cup part-skim ricotta cheese
  • 1/4 cup thinly sliced green onions
  • 1/4 teaspoon bottled minced garlic
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 2/3 cup (2 1/2 ounces) grated sharp provolone or shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 450°.
  2. Combine the first 5 ingredients in a medium bowl. Stir in spinach. Place pizza crust on a baking sheet. Spread spinach mixture over pizza crust, leaving a 1/2-inch border; top with artichokes and cheese.
  3. Bake at 450° for 13 minutes or until cheese melts.
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