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Super Healthy Yummy Veggie Pizza

October 12, 2015

This pizza is definitely packed with nutrition and is great as is. However, it’s also a great “base” recipe for you to add different ingredients to suit your taste. You can always add bacon, banana peppers, alfredo sauce, and such if you want to add more flavor. Kevin’s version of “Spinach and Ricotta Pizza” from Cooking Club, June/July 2010 edition is brought to you by his Kickstarter Backers.
1 (9 oz) pkg. frozen spinach, thawed
1 (15 oz) container light ricotta cheese
2 garlic cloves, minced
1 egg white
2 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
¼ tsp. salt
1/8 tsp freshly ground pepper
1 (10 oz) prebaked thin Italian pizza crust
½ red bell pepper, sliced
½ yellow bell pepper, sliced
Optional: (3 slices red onion, separated into rings)
3 oz. shredded provolone cheese

Heat oven to 375 degrees F. Squeeze thawed spinach until most of the moisture is gone. In large bowl, stir together spinach, ricotta, garlic, egg white, basil, oregano, salt and pepper. Place pizza crust on round pizza pan. Spread crust with spinach mixture. Top with bell peppers and onion. Bake 15 minutes. Sprinkle with cheese; bake an additional 10 minutes or until cheese is melted. Let stand 5 minutes before serving.


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