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Ricotta and Spinach Pizza Recipe

Sliced Pizza on Cutting Board

Who doesn’t love pizza? But many of us deny ourselves this delightful treat, believing it’s too fat- and calorie-laden. You can have pizza that’s both delicious and good for you.

Chef Anthony Stewart from Pritikin Longevity Center offers us this mouthwatering recipe for Ricotta and Spinach Pizzas.

Steward, who specializes in creating healthy recipes, has won five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun www.pritikin.com!!”

 

•             ¼ cup chopped garlic

•             ¼ cup finely chopped shallots

•             2 pounds fresh spinach

•             ½ teaspoon Pritikin All-Purpose Seasoning *

•             1 pound fat-free ricotta cheese

•             Whole wheat pizza crust

Methods/steps

•             In a medium-hot skillet, sauté garlic and shallots until translucent.

•             Add spinach, stirring until the spinach breaks down.

•             Remove from heat. Let cool. Drain liquid by squeezing through a strainer.

•             Mix in Pritikin All-Purpose Seasoning and fat-free ricotta cheese.

•             Spread over whole wheat pizza crust and add any additional vegetables.

•             Bake at 450 degrees until crust is crunchy (about 8 minutes).

•             Serve immediately.

Additional Tips

* Make your own Pritikin All-Purpose Seasoning by blending granulated onion, granulated garlic, salt-free lemon pepper, and paprika. Or purchase our chefs’ Pritikin All-Purpose Seasoning, made in the kitchen at the Pritikin Longevity Center.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


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