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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.9
  • Total Fat: 4.1 g
  • Cholesterol: 10.5 mg
  • Sodium: 330.5 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 11.4 g

View full nutritional breakdown of Spinach and Ricotta Pizza calories by ingredient
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Spinach and Ricotta Pizza

Submitted by: FRZANGEL

Introduction

My dad's allergic to tomato sauce, so when we were craving pizza we had to make it white! It was pretty good (spinach is delicious) but I think next time I would add more cheese on top to give it more of a pizza feel. My dad's allergic to tomato sauce, so when we were craving pizza we had to make it white! It was pretty good (spinach is delicious) but I think next time I would add more cheese on top to give it more of a pizza feel.
Number of Servings: 6

Ingredients

    Boboli 100% Whole Wheat Pizza Crust
    1 16oz pack of frozen spinach, thawed (the pizza was loaded! 10 oz would probably be fine, but I liked it this way)
    1 cup fat free ricotta cheese
    1/2 cup part-skim mozzarella cheese
    1 clove of garlic, minced
    1/4 tsp onion powder
    A few slices of red onion
    Cooking spray

Directions

Preheat the oven to 450.

1. Make sure to squeeze all the extra moisture out of the spinach.

2. Stir in the ricotta cheese until blended. Stir in the minced garlic and the onion powder.

3. Spray a cooking tray with baking spray and put the pizza crust on the tray. Spread the spinach mixture onto the dough so that it's evenly coated with a 1 inch margin for crust.

4. Sprinkle mozzarella on top of the pizza.

5. Cut up as many onions as you'd like and add them to the top.

6. Bake for around 14 minutes. Note: the instructions on the Boboli crust suggest 8-10 minutes, but we kept going because the crust was still pretty dough-y after we took it out at 10 minutes.

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user FRZANGEL.






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