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Four-Cheese Spinach Pizza

 Four-Cheese Spinach Pizza
I adapted this recipe from one given to me by my Aunt Rosemary. I especially like to make this pizza in summer when fresh spinach and basil are plentiful—they are key to the wonderful taste. —Barbara Robinson of Hamburg, Pennsylvania
6 ServingsPrep/Total Time: 30 min.


  • 2 packages (10 ounces each) fresh spinach
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup fat-free cottage cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 prebaked 12-inch thin pizza crust
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup sliced ripe olives
  • 1 teaspoon minced fresh basil
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta cheese


  • In a large nonstick skillet coated with cooking spray, saute spinach
  • for 2-3 minutes or until wilted; remove from the skillet. Cool
  • slightly; chop.
  • In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese
  • and Parmesan cheese. Stir in the spinach, salt and pepper. Spread
  • over crust to within 1/2 in. of edge.
  • In a large bowl, combine the tomato, onions, olives, basil, oil,

2 of 2

Four-Cheese Spinach Pizza (continued)

Directions (continued)

  • vinegar and garlic; sprinkle over spinach mixture.
  • Top with the feta cheese and remaining mozzarella cheese. Bake at
  • 400° for 12-14 minutes or until cheese softens and is lightly
  • browned. Yield: 6 servings.
Nutritional Facts: One serving (1 slice) equals 270 calories, 11 g fat (4 g saturated fat), 24 mg cholesterol, 823 mg sodium, 28 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
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