Food mashup alert! This recipe combines gooey spinach & artichoke dip with crispy pizza. No joke! Of course, if you’d prefer to dig into the dip itself, see here …
Entire recipe: 307 calories, 8.5g total fat (4.5g sat fat), 832mg sodium, 35.5g carbs, 5.5g fiber, 4.5g sugars, 24g protein
You’ll Need: baking sheet, parchment paper, small blender or food processor, 2 medium bowls
Prep: 15 minutes • Cook: 15 minutes
CRUST
3 tablespoons old-fashioned oats
3 tablespoons whole-wheat flour
½ teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon baking powder
⅛ teaspoon baking soda
Dash salt
¼ cup egg whites (about 2 large eggs’ worth)
TOPPING
3 tablespoons light/low-fat ricotta cheese
¼ teaspoon chopped garlic
⅛ teaspoon onion powder
⅛ teaspoon Italian seasoning
¼ cup chopped spinach leaves
3 tablespoons shredded part-skim mozzarella cheese
2 tablespoons finely chopped artichoke hearts (previously packed in water)
1 teaspoon grated Parmesan cheese
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a small blender or food processor, grind oats to the consistency of coarse flour. Transfer to a medium bowl.
3. Add all remaining crust ingredients except egg whites. Mix until uniform. Add egg whites, and stir until it reaches a dough-like consistency.
4. Shape crust into a circle on the baking sheet, about ¼ inch thick and 6 inches in diameter.
5. Bake until top has browned and edges are slightly crispy, about 10 minutes.
6. Meanwhile, make the topping. In a second medium bowl, combine ricotta, garlic, onion powder, and Italian seasoning. Mix well. Stir in 1 tablespoon spinach and 1 tablespoon mozzarella.
7. Spread topping mixture over the crust, leaving a ½-inch border. Top with remaining 3 tablespoons spinach, chopped artichoke hearts, and remaining 2 tablespoons mozzarella.
8. Bake until cheese has melted and crust is crispy, about 5 minutes.
9. Sprinkle with Parm.
MAKES 1 SERVING