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Pizza bianca with spinach and arugula

8
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Moderate
If you buy baby spinach in a microwavable bag (check the label), you can actually speed through Step 2. Following the directions on the spinach bag, microwave the spinach. Slit the top of the bag (watch out for escaping steam) and add the arugula, tossing the hot spinach over it. Fold the opening to close up the bag again and let the arugula wilt in the bag, which should take 2–3 minutes. Remove the greens and press out any of the excess liquid before proceeding with the recipe. You'll love the spinach-arugula combo on this white pizza, which also features Parmesan cheese, ricotta cheese, and mozzarella cheese. So much flavor in just one slice!

Ingredients

Spinach

7 oz, baby leaf variety, rinsed

Arugula

4 oz, bunch, cleaned and rinsed

Grated Parmesan cheese

⅓ cup(s)

Part skim ricotta cheese

½ cup(s)

Part skim mozzarella cheese

½ cup(s), shredded

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Frozen pizza crust dough

10 oz, thin, prebaked

Tomato

1 medium, sliced

Olive oil

½ tsp

Balsamic vinegar

½ tsp

Garlic

1 small clove(s), minced

Instructions

  1. Adjust one oven rack to the lowest level of the oven. Preheat the oven to 450°F.
  2. Place the spinach and arugula, with the water still clinging to their leaves, in a 10-inch nonstick skillet. Cook, stirring, over medium-high heat until the greens are reduced in volume and softened, 2 – 3 minutes. Drain in a colander, pressing out the excess liquid, and coarsely chop the greens.
  3. Combine the Parmesan, ricotta, mozzarella, the chopped greens, and the salt and pepper in a medium bowl. Place the pizza crust on a baking sheet. Spread the cheese mixture evenly over the crust, leaving a 1⁄2-inch border around the edge.
  4. Toss the tomato, oil, vinegar, and garlic in a small bowl and sprinkle over the top of the pizza. Bake until the crust is hot and crisp, 10 – 12 minutes. Serve at once. Yields 1⁄6 of pizza per serving.

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