Average Rating: 4.90909TOTAL TIME: Prep: 20 min. Bake: 10 min. + standing
YIELD: 6 slices.Ingredients
- 1 prebaked 12-inch thin pizza crust
- 1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tablespoon of the oil, divided
- 1 small red onion, thinly sliced
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- Grated lemon zest, optional
- 2 cups fresh baby spinach, chopped
- 1-1/4 cups crumbled feta cheese
- 1/4 cup Greek olives, pitted and chopped
- 4 slices part-skim mozzarella cheese
Instructions
- 1. Place crust on an ungreased 12-in. pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
- 2. In a small skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary, pepper and, if desired, lemon zest. Spread over crust. Top with spinach and tomatoes.
- 3. Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425° for 10-12 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts
1 slice: 328 calories, 16g fat (6g saturated fat), 23mg cholesterol, 725mg sodium, 30g carbohydrate (1g sugars, 3g fiber), 15g protein.
Diabetic Exchanges: 2 starch, 1 high-fat meat, 1 fat.