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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From ww magazine. Ingredients:
2 teaspoons olive oil |
1/2 vidalia onions (about 1 cup) or 1/2 other sweet onion, coarsely chopped (about 1 cup) |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 cup coarsely chopped spinach or 1/2 cup arugula leaf |
1/4 cup part-skim ricotta cheese |
4 tablespoons freshly grated parmesan cheese |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
1 (8 inch) prebaked pizza crusts (such as boboli) |
Directions:
1. Spray grill rack with nonstick spray and prepare grill for medium-hot fire.
2. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, sugar, and 1/4 tsp of the salt.
3. Cook, stirring until onion is a rich golden brown, about 8 minutes.
4. Stir together the spinach or arugula, ricotta, 2 tbsp of the parmesan, the basil, and the remaining 1/4 tsp salt in a small bowl.
5. Place the crust on a pizza paddle or rimless baking sheet and spread the spinach mixture over it to cover entirely.
6. Top with the onion and sprinkle with the remaining 2 tbsp paremesan.
7. Using the paddle or baking sheet, slide the pizza on the grill, away from the heat source.
8. Cover and cook, rotating the pizza a half turn every 5 minutes, until the pizza is hot and the cheese is fully melted, about 8 minutes.
9. 4 Points per serving (1/4 pizza).
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