Ingredients
- 1 12" Boboli® Whole Wheat Pizza Crust
- 1 c. part-skim Ricotta cheese
- 5 oz. frozen spinach, thawed, drained and chopped
- 4–5 artichoke hearts in water, drained and chopped
- 1 clove garlic, minced
- 1/8 tsp. hot pepper flakes
- 2 tbsp. Parmesan cheese, grated
Directions
- Preheat oven to 450° F. In a small mixing bowl, combine part-skim Ricotta cheese, frozen spinach, artichoke hearts, garlic, and hot pepper flakes. Place the crust on a baking sheet. Spread the cheese mixture onto the crust, leaving a 1/2" border around the pizza. Sprinkle the top with the Parmesan cheese and bake 10 – 12 minutes until bubbly and light brown on the edges. Add 1/4 pound cooked, diced chicken breast for a heartier version.
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