Greek-Style Pizza with Ricotta and Feta
Greek-Style Pizza with Ricotta and Feta
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This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: under 1 hour
  • Prep: 20 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 218kcal (11%)
  • 672mg (28%) Sodium
  • 21g Carbs
  • 6g Fiber
  • 11g (17%) Fat
  • 6g (28%) Saturated Fat
  • 11g Sugars
  • 10g Protein
  • 235mg (24%) Calcium
  • 4mg (20%) Iron
218kcal (11%)672mg (28%)21g6g11g (17%)11g10g6g (28%)

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.

Ingredients:

  • 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
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Directions:

Directions

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.

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