1 (10-ounce) can refrigerated pizza crust
2 garlic cloves, minced
½ cup part-skim ricotta
3 tablespoons fresh grated Parmesan cheese
3 cups spinach leaves, coarsely chopped
½ cup onion, coarsely chopped
1 1/3 cups mushrooms, coarsely chopped
1 large tomato, sliced
3 ounces fresh mozzarella cheese
3 tablespoons fresh basil, chopped
1 teaspoon balsamic vinegar (or as desired)
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Combine ricotta, garlic and parmesan cheese in a small bowl. Spoon 2 tablespoons on each of the rectangles. Top each evenly with tomatoes, spinach, onion, mushrooms, and cheese. Drizzle with desired amount of balsamic vinegar. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
Yield: 425 calories; 13.5 g fat