Goat Cheese and Spinach Appetizer Pizza

Prep: 8 minutes; Cook: 8 minutes

Tradition would have you crush the fennel seeds with a mortar and pestle to release their licorice flavor, but a meat mallet or rolling pin will work just as well. Place the seeds in a small zip-top plastic bag. Wrap the plastic bag in a thin kitchen towel, and pound until the seeds are crushed. When cut into 8 slices, this cheesy pizza becomes a vegetarian entrée.


12 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 122
Fat 5 g
Satfat 2.3 g
Protein 6 g
Carbohydrate 13.2 g
Fiber 0.7 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 209 mg
Calcium 91 mg


4 ounces goat cheese with garlic and herbs
2 cups thinly sliced fresh spinach leaves
1/2 cup part-skim ricotta cheese
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon freshly ground black pepper
1 (12-inch) thin Italian cheese-flavored pizza crust (such as Boboli)
1 cup drained chopped oil-packed sun-dried tomato halves (about 12 halves)
2 tablespoons grated Parmesan cheese
1/4 teaspoon freshly ground black pepper


1. Preheat oven to 450°.

2. Combine first 5 ingredients in a medium bowl; stir until well blended. Spread cheese mixture evenly over crust, leaving a 1/2-inch border. Top with tomatoes, Parmesan cheese, and 1/4 teaspoon pepper. Place on a baking sheet, and bake at 450° for 8 to 10 minutes or until browned and bubbly. Cut into 12 wedges.