Digest Diet: Pizza With Wilted Greens, Ricotta and Almonds

READY IN: 38mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 500°F.
  • In a large (12-inch) skillet, combine 1/4 cup water, garlic and rosemary. Bring to a boil.
  • Add escarole, large handfuls at a time, adding more to pan as each batch wilts. Cover and cook until escarole is tender, about 5 minutes. Drain.
  • In a small bowl, whisk together oil and remaining 2 tsp water. Brush onto pizza shell and place it on baking sheet. Bake for 5 minutes.
  • In a small bowl, stir together ricotta, salt and pepper.
  • Remove pizza shell from oven and reduce oven temperature to 375°F Brush top of pizza shell with tomato paste. Top with escarole and then spoonfuls of ricotta mixture. Sprinkle with almonds. Bake until crust is crisp and almonds start to brown, 3-5 minutes. Cut into 8 wedges.
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