Total Time
22mins
Prep 10 mins
Cook 12 mins

From ww magazine.

Ingredients Nutrition

Directions

  1. Spray grill rack with nonstick spray and prepare grill for medium-hot fire.
  2. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, sugar, and 1/4 tsp of the salt.
  3. Cook, stirring until onion is a rich golden brown, about 8 minutes.
  4. Stir together the spinach or arugula, ricotta, 2 tbsp of the parmesan, the basil, and the remaining 1/4 tsp salt in a small bowl.
  5. Place the crust on a pizza paddle or rimless baking sheet and spread the spinach mixture over it to cover entirely.
  6. Top with the onion and sprinkle with the remaining 2 tbsp paremesan.
  7. Using the paddle or baking sheet, slide the pizza on the grill, away from the heat source.
  8. Cover and cook, rotating the pizza a half turn every 5 minutes, until the pizza is hot and the cheese is fully melted, about 8 minutes.
  9. 4 Points per serving (1/4 pizza).
Most Helpful

5 5

VERY YUMMY INDEED! True! Used wholemeal tortilla as pizza base too! Used roasted capsicum as had on hand today! GREAT sub for a tomato pasted pizza is what I can say! Used 2 tortillas, split spinach and low fat ricotta cheese! This recipe to me DID please! Split onions between two and parm cheese as well, When will I make again? Time will tell! No need for salt, used Splenda for sugar, this was GREAT! Finding this nutritious, delicious recipe must have been my fate! Thanks!

5 5

I made this last night using a full sized whole wheat Boboli pizza crust and doubling the quantities of the toppings. I used fresh basil and a bit of fresh tarragon too. I also used more arugula then the recipe called for. Exact measurements aren't really important. It makes an easy and delicious supper.

5 5

great recipe.... can vary it also. you can sub spinach with thawed frozen chopped broccoli and also for an optional appetizer idea...instead of pizza crust you can spread 1 tsp. of mixture onto each of 48 crackers (triscuits) and bake 5 minutes at 350 degrees until hot and bubbly-serve warm.