1 can (14.5 oz each) Hunt's® Diced Tomatoes with Rosemary & Oregano
1/2 cup chopped onion
1 pkg (6 oz each) fresh baby spinach leaves
1 cup shredded part-skim mozzarella cheese, divided
3/4 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 prebaked thin pizza crust (12-inch)
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 12 g | 18% |
| Saturated Fat | 6 g | 32% |
| Cholesterol | 34 mg | 11% |
| Sodium | 962 mg | 40% |
| Carbohydrate | 48 g | 16% |
| Dietary Fiber | 3 g | 13% |
| Protein | 23 g | 45% |
| Vitamin C | 20 mg | 33% |
| Calcium | 495 mg | 50% |
| Iron | 4 mg | 24% |
| Vitamin A | 4473 iu | 89% |
| Calories | 400 kcal | 20% |
| Sugars | 7 g | 1% |
Preheat oven to 450°F. Drain tomatoes and place liquid in large skillet. Set tomatoes aside. Add onion to skillet; cook 4 minutes over medium-high heat or until onion is tender, stirring occasionally. Add spinach; cook and stir 2 minutes or until spinach is wilted and mixture is fairly dry.
Meanwhile, mix 1/2 cup mozzarella cheese, ricotta cheese and Parmesan cheese in small bowl until blended; set aside. Place crust on baking sheet. Sprinkle remaining 1/2 cup mozzarella cheese over crust; top with spinach mixture. Spoon cheese mixture evenly over pizza. (Spinach will not be covered completely.) Place drained tomatoes over top of pizza.
Bake 15 minutes or until cheese is starting to brown. Cut into 8 slices to serve.
A 6-ounce package of frozen chopped spinach, thawed and drained well, may be used in place of the fresh spinach.
To heat pizza on gas grill, preheat grill for medium heat. Brush bottom and top edge of crust with 1 tablespoon vegetable oil. Grill pizza 5 to 7 minutes or until crust is crisp and cheese starts to brown, rotating pizza if needed for even heating.
Mediterranean Three-Cheese Pizza
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