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| Spinach and Artichoke Pizza |
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1 12” Whole Wheat Boboli Pizza Crust
1 cup part-skim ricotta cheese
5 oz chopped, frozen spinach thawed and drained
4-5 artichoke hearts in water, drained and rough chopped
1 clove garlic, minced
1/8 tsp hot pepper flakes
2 TBSP grated Parmesan cheese
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| Preheat oven to 450. In a small mixing bowl combine 1st 5 ingredients with a pinch of salt and pepper. Place the crust on a baking sheet. Spread the cheese mixture onto the crust leaving a ½ inch border around the pizza. Sprinkle the top with the Parmesan cheese and bake 10-12 minutes until bubbly and light brown on the edges.
Add ¼ pound cooked diced chicken breast for a heartier version.
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