Topping Preparation Time: 15 minutes
Servings: 2 or 3 as a main dish, 4 to 8 as an appetizer
1 prebaked pizza shell (15-inch size) (We typically buy a premade pizza shell.)
Topping:
10 ounces fresh spinach, rinsed, stemmed, and coarsely chopped
1 tablespoon olive oil
˝ cup chopped scallions
1 tablespoon chopped fresh dill (1 teaspoon dried)
1 cup crumbled or grated feta cheese
1 cup ricotta cheese
Dash of ground black pepper
Preheat the oven according to the directions for the pizza crust you are using.
Sauté the spinach in the oil on high heat for several minutes until just wilted. Drain the cooked spinach in a colander or sieve, and press out any excess moisture with the back of a large serving spoon. In a large bowl, combine the spinach, scallions, dill, feta, and ricotta. Add a dash of pepper.
Spread the feta-spinach topping on the pizza crust. Bake following the instructions given for the crust you are using.
(Margreta wants any Weight Watchers to know that if you assume two servings, the topping for this is 9 points. The pizza shell can vary between 6 to 12 points for a serving.)