When a classic sandwich gets reincarnated as a cheesy pizza, rave reviews are bound to follow. Sweet, crisp Fuji apple provides a great balance to the rich, gooey cheese and savory ham, and everyone knows there's no better place to slip in some extra leafy greens than on a pizza. To get julienne-cut apple pieces, cut into thin slices; then stack and cut lengthwise into matchsticks.
1 tablespoon olive oil, divided
4 ounces fresh baby spinach
1 (8-oz.) prebaked thin pizza crust (such as Mama Mary's)
1/4 cup lower-sodium marinara sauce (such as Rao's)
Heat 1 teaspoon oil in a large skillet over medium-high. Add spinach; cook 3 minutes or until completely wilted, stirring frequently. Remove from heat.
Place pizza crust on a sheet of parchment paper; spread marinara sauce evenly over crust. Arrange spinach, ham, cheddar, and mozzarella evenly over sauce. Place pizza on parchment directly on oven rack; bake at 500°F for 9 minutes or until cheese melts and begins to brown. Remove from oven. Top with apple and peppers; drizzle with remaining 2 teaspoons oil. Cut into 8 wedges.
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We used a Boboli thin crust and it got a little bit over-done at 500 degrees for 9 minutes. Next time, I'll cut back on the temp and watch it more closely (do not put the parchment paper in the oven!) We really loved the flavors of this pizza. I omitted the drizzle of oil at the end because I didn't have low fat cheese. Will make again for sure.
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