I’ve tried this pizza with frozen and fresh spinach, and while the former isn’t bad, fresh spinach makes it a delicacy. Complete the meal with one of the smoothies on pages 245 to 246 and a bountiful tossed salad.

　　

Ingredients

3 to 4 servings

　　10 to 12 ounces fresh spinach, well washed and stemmed

　　One 12- to 14-inch good-quality pizza crust

　　1 cup part-skim ricotta cheese

　　1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese

　　1 tablespoon minced fresh oregano or a sprinkling of dried oregano

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Steam the spinach in a large pot using only the water clinging to the leaves, until just wilted.

　　

Step 3

Place the crust on a pan, spread the ricotta cheese evenly over it, followed by the spinach, mozzarella, and oregano.

　　

Step 4

Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.

　　

nutrition information

Step 5

Calories: 322

　　

Step 6

Total Fat: 10g

　　

Step 7

Protein: 23g

　　

Step 8

Carbohydrate: 31g

　　

Step 9

Cholesterol: 40mg

　　

Step 10

Sodium: 509mg

　　The Vegetarian 5-Ingredient Gourmet