structuRECIPE: Greek-Style Pizza with Ricotta and Feta

Using reduced-fat (or part-skim) ricotta helps keep the fat and cholesterol in check, while tangy feta adds a pungent kick.

• Cornmeal for sprinkling
• 1 teaspoon olive oil
• 1 cup chopped fennel
• 1 10-ounce package chopped frozen spinach, thawed
• Salt and freshly ground black pepper to taste
• 1 14-inch whole-grain pizza crust or store-bought pizza dough
• 3.4 cup fat-free prepared marinara sauce
• 1.2 cup reduced-fat ricotta cheese
• 3 ounces crumbled feta cheese (about 3.4 cup)
• 4 plum tomatoes, chopped
• 1.4 cup chopped fresh mint

Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.

On a lightly floured clean surface, roll dough to form a 14-inch circle. Transfer to prepared peel or baking sheet and slide dough onto heated pizza stone—or just transfer to baking sheet—and cook 5 minutes. Remove pizza stone or sheet from oven to add toppings.

Spread sauce over crust. Arrange fennel-spinach mixture evenly over red sauce. Spoon tiny dollops of ricotta over fennel-spinach mixture. Sprinkle with feta and bake 12 to 15 minutes more, or until edges are golden.

While pizza cooks, place tomatoes and mint in a bowl and toss to combine. Scatter mixture over pizza before cutting it into 8 slices and serving.

Courtesy: Shape.com