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.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 122
  • Fat: 5g
  • Saturated fat: 2.3g
  • Protein: 6g
  • Carbohydrate: 13.2g
  • Fiber: 0.7g
  • Cholesterol: 8mg
  • Iron: 1.2mg
  • Sodium: 209mg
  • Calcium: 91mg


  • 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. 1. Preheat oven to 450°.
  2. 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.
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