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.
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
How to Make It
Preheat oven to 450°.
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.
Bake at 450° for 13 minutes or until cheese melts.
Good basic recipe, but I made a few modifications: fresh spinach instead of frozen, and marinated (in oil) artichoke hearts instead of canned. I made the crust from a store-brand mix and it turned out fine. As others have said, the recipe could use a little salt or other seasonings. I sprinkled a lot of grated parmesan on mine to add some flavor. A good recipe to play around with and "make it your own."
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