Recipe by mariposa13
From ww magazine.
Top Review by mickeydownunder
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!
- 9.85 ml olive oil
- 1 vidalia onions (about 1 cup) or 1 other sweet onion, coarsely chopped (about 1 cup)
- 4.92 ml sugar
- 2.46 ml salt
- 118.29 ml coarsely chopped spinach or 118.29 ml arugula leaf
- 59.14 ml part-skim ricotta cheese
- 59.16 ml freshly grated parmesan cheese
- 29.58 ml chopped fresh basil or 9.85 ml dried basil
- 8 inch prebaked pizza crusts (such as boboli)
Directions See How It's Made
- Spray grill rack with nonstick spray and prepare grill for medium-hot fire.
- Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, sugar, and 1/4 tsp of the salt.
- Cook, stirring until onion is a rich golden brown, about 8 minutes.
- 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.
- Place the crust on a pizza paddle or rimless baking sheet and spread the spinach mixture over it to cover entirely.
- Top with the onion and sprinkle with the remaining 2 tbsp paremesan.
- Using the paddle or baking sheet, slide the pizza on the grill, away from the heat source.
- 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.
- 4 Points per serving (1/4 pizza).