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Greek Isle Pizza Exps Ft23 63918 Ec 111723 3

Greek Isle Pizza

TOTAL TIME: Prep: 20 min. Bake: 10 min. + standing YIELD: 6 servings.
I wanted to create a pizza that took its inspiration from the salads I enjoyed when I visited the Greek island of Corfu more than 20 years ago. It's so good and so easy to prepare. —Amanda Cooke, Los Angeles, California

Ingredients

  • 1 prebaked 12-inch thin pizza crust
  • 1 jar (7 ounces) oil-packed sun-dried tomatoes, divided
  • 1 small red onion, thinly sliced
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • Grated lemon zest, optional
  • 2 cups fresh baby spinach, chopped
  • 1-1/4 cups crumbled feta cheese
  • 1/4 cup Greek olives, pitted and chopped
  • 4 slices part-skim mozzarella cheese, torn

Directions

  • 1. Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan; brush with 1 tablespoon oil from the sun-dried tomatoes. Top with spinach and 1/2 cup chopped oil-packed sun-dried tomatoes (save remaining tomatoes and oil for another use). Top with mozzarella cheese.
  • 2. In a small skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary, pepper and, if desired, lemon zest. Spread over crust. Sprinkle with feta cheese and olives.
  • 3. Bake until cheese is melted, 10-12 minutes. Let pizza stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 328 calories, 16g fat (6g saturated fat), 23mg cholesterol, 725mg sodium, 30g carbohydrate (1g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 high-fat meat, 1 fat.

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