Spinach and Ricotta Pizza

By draingal

Ricotta cheese blended with spinach and herbs replaces the usual tomato sauce. Peppers and red onion add flavor and crunch.

6 Servings
Per Serving: 280 calories, 11 g total fat (6 g saturated fat), 11.5 g protein, 22.5 g carbohydrate, 30 mg cholesterol, 530 mg sodium, 2 g fiber

Ingredients

• 1 (9-oz.) pkg. frozen spinach, thawed
• 1 (15-oz.) container light ricotta cheese
• 2 garlic cloves, minced
• 1 egg white
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 (10-oz.) prebaked thin italian pizza crust
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 3 slices red onion, separated into rings
• 1/2 cup (2 oz.) shredded provolone cheese

Preparation

Step 1

1 Heat oven to 375°F. Squeeze thawed spinach until most of the moisture is gone. In large bowl, stir together spinach, ricotta, garlic, egg white, basil, oregano, salt and pepper.

2 Place pizza crust on round pizza pan. Spread crust with spinach mixture. Top with bell peppers and onion.

3 Bake 15 minutes. Sprinkle with cheese; bake an additional 10 minutes or until cheese is melted. Let stand 5 minutes before serving.