From Paulette Vickery's Recipe Collection

WW: SPINACH VEGGY PIZZA

main dish, vegetables

5 oz chopped spinach, thawed
1 cup nonfat ricotta cheese
1 teaspoon minced garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoon olive oil
1 each medium zucchini, sliced
1 each red bell pepper, diced
1 each onion, diced
4 each large whole wheat pittas
1/2 cup tomato sauce
1 cup part skim motzarella cheese

Preheat oven to 400 degrees. Squeeze thawed, frozen spinach until dry. Set aside 1 half of the 10 ounce box of chopped spinach in the refrigerator for use in another recipe. In a medium bowl combine spinach, ricotta cheese, garlic, basil, and oregano. Heat oil in a large, nonstick skillet. Add zucchini, bell pepper, and onion. Cook, stirring as needed, until tender crisp, about 4 minutes. Arrange bread on a nonstick baking sheet. Spread 1/2 cup of spinach mixture over each pitta bread. Top each with the tomato sauce, and the sauted vegetables. Sprinkle motzarella cheese evenly over each. Bake until heated through, and cheese is melted, about 15 minutes. Per serving: calories 335, total fat 9 G, saturated fat 3 G, cholesterol 16 MG, sodium 539 MG, carbohydrate 43 G, fiber 6 G, protein 23 G, calcium 557 MG, points, 6.

Yield: 4 servings





** **