Greek Pizza

From Weight Watchers New Complete Cookbook



Ingredients:
2 tsp canola oil
1 onion, chopped
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
1/3 cup reduced-fat feta cheese, crumbled
1/3 cup chopped fresh dill
4 scallions, thinly sliced
1/2 tsp ground pepper
1 pound pizza dough at room temperature

Directions:
1. Arrange one rack on the bottom rung of the oven. Preheat oven to 450.

2. In a large nonstick skillet over medium-high heat, heat the oil. Add the onion and cook, stirring frequently, until tender, about 6 minutes. If the onion seems to dry, add 1/4 cup water and cook, stirring frequently, until the water has evaporated, about 3 minutes. Stir in the spinach and cook, stirring frequently, until the flavors are blended, about 3 minutes. Transfer the onion mixture to a large bowl. Stir in the ricotta, feta, dill, scallions, and pepper until well blended.

3. Sprinkle a work surface lightly with flour. Turn the dough onto the surface. Cut the dough into 2 pieces. Knead each piece lightly, then with a lightly floured rolling pin, roll each into a 12-inch circle. Transfer one circle of dough to a nonstick pizza pan or baking sheet and gently pull the dough back to a 12-inch circle.

4. Spoon the spinach mixture on the dough, spreading the mixture to 1 inch from the edge. Brush the edge with water. Place the second circle of dough on top and crimp the edges to seal. Cut 4 slashes ontop. Bake on the bottom rack of the oven until the filling is hot and the crust is golden, about 25 minutes.

Serves 6. POINTS Value per serving: 5

Comments:
I won't be making this one again. I made a few mistakes in the execution (note to self: never, ever buy Roundy's brand pizza dough again) and it seemed to not agree with Adam's digestive system.