Garlicky Spinach and Goat Cheese Pizza
7
Points®
Total time: 22 min • Prep: 9 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Spinach sautéed in garlic and oil makes a flavorful topping for this pizza and pair perfectly with the chopped roma tomatoes and goat cheese. Mascarapone cheese also makes a nice substitute for the goat cheese. The two extra servings of this pizza make a great addition to lunch boxes. Wrap and refrigerate the leftover pizza wedges for up to three days. They’re great cold, but if you get a chance, you can warm them in a toaster-oven for a few minutes.
Ingredients
Olive oil
1 tsp
Garlic
2 clove(s), minced
Spinach
3 cup(s), baby leaves
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Frozen pizza crust dough
5 oz, prebaked thin
Plum tomato
1 medium, chopped
Aged goat cheese
2 oz, or any type
Fresh oregano
1 Tbsp, chopped, or 1 teaspoon dried
Instructions
1
Preheat the oven to 450°F.
2
Heat the oil in a small nonstick skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the spinach, salt, and pepper. Cook, stirring occasionally, until the spinach begins to wilt, about 2 minutes. Remove from the heat and spread over the pizza crust. Sprinkle with the tomato, goat cheese, and oregano.
3
Bake until the topping is hot and the cheese just begins to melt, about 10 minutes. Cool slightly and cut into 4 wedges. Yields 1/4 of pizza per serving.
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