I’ve tried this pizza with frozen and fresh spinach, and while the former isn’t bad, fresh spinach makes it a delicacy. Complete the meal with one of the smoothies on pages 245 to 246 and a bountiful tossed salad.
Recipe information
Yield
3 to 4 servings
Ingredients
10 to 12 ounces fresh spinach, well washed and stemmed
One 12- to 14-inch good-quality pizza crust
1 cup part-skim ricotta cheese
1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese
1 tablespoon minced fresh oregano or a sprinkling of dried oregano
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Steam the spinach in a large pot using only the water clinging to the leaves, until just wilted.
Step 3
Place the crust on a pan, spread the ricotta cheese evenly over it, followed by the spinach, mozzarella, and oregano.
Step 4
Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.
nutrition information
Step 5
Calories: 322
Step 6
Total Fat: 10g
Step 7
Protein: 23g
Step 8
Carbohydrate: 31g
Step 9
Cholesterol: 40mg
Step 10
Sodium: 509mg
