Greek-Style Pizza with Ricotta and Feta
Using reduced-fat (or part-skim) ricotta helps keep the fat and cholesterol in check, while tangy feta adds a pungent kick.
- 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
- 3.4 cups fat-free prepared marinara sauce
- 2.2 cups reduced-fat ricotta cheese
- 3 ounces crumbled feta cheese (about 3/4 cup)
- 4 cups plum tomatoes, chopped
- 1.4 chopped fresh mint
- Place a pizza stone on middle oven rack, turn oven to 500 degrees F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500 degrees F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and saute 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.
- 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.
- 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.
- Nutritional information includes 1/8 teaspoon of added salt, but does not include whole-grain pizza crust.
Per serving: 218 kcal cal., 11 g fat (6 g sat. fat), 21 g carb., 6 g fiber, 11 g sugar, 10 g pro., 235 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet