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Baby Spinach & Arugula Pizza




Source of Recipe


Weight Watchers Magazine, Mar/Apr 2002 pg 107


List of Ingredients




4 cups bay spinach leaves, cleaned
or 1 (7 oz) bag baby spinach leaves,
rinsed
1 bunch argulua (4-6 oz) cleaned
1/3 cup grated fresh parmesan cheese
1/2 cup part-skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 thin prebaked pizza crust, *see note
1 medium tomato, diced
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
1 small clove garlic, minced

Recipe



Adjust the oven rack to the lowest level of the oven. Preheat the over to 450°F.

Place the spinach and arugula, with the water still clinging to their leaves, in a 10"" nonstick skillet. Cook over medium-high heat, until deflated and softened, 2-3 minutes. Drain in a colander, pressing out the excess liquid, and coarsely chopped.

Combine the parmesan, ricotta, and mozzarella cheeses, the chopped greens, salt and pepper in a medium bowl. Spread the mixture evenly over the crust, leaving a 1/2" border along the edge.

Toss the tomato, oil, vinegar and garlic in a small bowl, sprinkle over the top of the pizza. Bake 9-12 minutes, until the crust is hot and crisp. Serve at once. Serves 6 (1 slice each)

Magazine Notes:
White pizza is nearly as common on today's menu as the traditional tomato pie, but it's typically even higher in fat. Weight Watcher's version delivers all the creaminess and flavor, with a piquant tomato topping for extra zip. Look for thin-style prepared pizza crusts in the bread or deli aisle of your super, and pick the brand with the lowest fat. For an extra crisp bottom, preheat the pizza pan with the oven. Slide the pizza off a large cutting board or pizza paddle, directly onto the hot pan.

Per serving (1/6 of pizza): 233 cal, 8 g fat, 4 g sat fat, 16 mg chol, 624 mg sod, 28 g carb, 2 g fiber, 12 g protein, 271 calc

Weight Watcher Points: 5