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Greek-Style Pizza with Ricotta and Feta

Using reduced-fat (or part-skim) ricotta helps keep the fat and cholesterol in check, while tangy feta adds a pungent kick. Note: Nutritional information includes 1/8 teaspoon of added salt, but does not include whole-grain pizza crust.
  • Kathi Lewis Curtis

    Greek-Style Pizza with Ricotta and Feta (Dash Diet)

  • Amy De Luise

    greek-style pizza-veggie and ricotta/feta cheeses Ingredients Cornmeal for sprinkling 1tolive oil 1cchopped fennel 1 10-ounce 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 3 2⁄5cfat-free prepared marinara sauce 1 1⁄5creduced-fat ricotta cheese 3ozcrumbled feta cheese (about 3.4 cup) 4 plum tomatoes, chopped 1 2⁄5cchopped fresh mint Instructions Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 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

  • Dianne Morrison

    Greek Style Pizza with Ricotta and Feta

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