- Skill Level: Beginner
- Serves: 8
- Start to Finish: under 1 hour
- Prep: 20 minutes
- Cook: 20 minutes
- 672mg (28%) Sodium
- 21g Carbs
- 6g Fiber
- 11g (17%) Fat
- 6g (28%) Saturated Fat
- 11g Sugars
- 10g Protein
- 235mg (24%) Calcium
- 4mg (20%) Iron
Using reduced-fat (or part-skim) ricotta helps keep the fat and cholesterol in check, while tangy feta adds a pungent kick.
Note: Nutritional information includes 1/8 teaspoon of added salt, but does not include whole-grain pizza crust.
- Cornmeal for sprinkling
- 1 teaspoon olive oil
- 1 cup chopped fennel
- 1 10-ounce package chopped frozen spinach, thawed
- Salt and freshly ground black pepper to taste
- 1 14-inch whole-grain pizza crust or store-bought pizza dough
- 3 2/5 cups fat-free prepared marinara sauce
- 1 1/5 cups reduced-fat ricotta cheese
- 3 ounces crumbled feta cheese (about 3/4 cup)
- 4 plum tomatoes, chopped
- 1 2/5 cups chopped fresh mint
1. Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.
3. On a lightly floured clean surface, roll dough to form a 14-inch circle. Transfer to prepared peel or baking sheet and slide dough onto heated pizza stone—or just transfer to baking sheet—and cook 5 minutes.
4. Remove pizza stone or sheet from oven to add toppings. Spread sauce over crust. Arrange fennel-spinach mixture evenly over red sauce. Spoon tiny dollops of ricotta over fennel-spinach mixture. Sprinkle with feta and bake 12 to 15 minutes more, or until edges are golden. While pizza cooks, place tomatoes and mint in a bowl and toss to combine. Scatter mixture over pizza before cutting it into 8 slices and serving.