As made tonight in the graphrix (+caycifish) household. Pulled from May 2008 Shape magazine.
Greek-style Pizza with Ricotta and Feta
Cornmeal for sprinkling
1 tsp olive oil
1 cup chopped fennel
1 10-oz 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 (we used Boboli)
3/4 cup fat-free prepared marinara sauce
1/2 cup reduced-fat ricotta cheese
3 oz crumbled feta cheese (about 3/4 cup)
4 plum tomatoes, chopped
1/4 cup chopped fresh mint
Place a pizza stone on middle oven rack, turn oven to 500 degrees and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500 degrees). If using a stone, liberally spinkle 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.
1 slice: 176 calories, 4 g fat, 2 g saturated fat, 27 g carbs, 7 g protein, 3 g fiber, 128 mg calcium, 2 g iron, 381 mg sodium
Reviews: Next time we will use whole wheat dough instead. The sugar in the Boboli burned on the bottom. Graph says it's a "colorful palette of flavors." Graph's mom says "that's a keeper!"