1/8th of casserole: 261 calories, 7g total fat (3.5g sat. fat), 754mg sodium, 34.5g carbs, 3g fiber, 8.5g sugars, 15g protein -- PointsPlus® value 7* -- SmartPoints® value 7*
Make room for a mega layer of cheesy veggies! This is one decadent dish...
Prep: 25 minutes
Cook: 35 minutes
Ingredients:
1 package Pillsbury Classic Pizza Crust refrigerated dough
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
One 14.5-oz. can (about 1 1/2 cups) crushed tomatoes
1/4 tsp. Italian seasoning
1/4 tsp. garlic powder
One 10-oz. package frozen chopped spinach, thawed, excess liquid removed (see HG Tip)
1 1/2 cups light/low-fat ricotta cheese
1/4 cup egg whites or fat-free liquid egg substitute
1 tsp. chopped garlic
1/4 tsp. salt
1 cup shredded part-skim mozzarella cheese
1/3 cup sliced black olives
Directions:
Preheat oven to 375 degrees. Spray a 9" X 13" glass baking pan with nonstick spray.
Place dough in the pan, and stretch into a large rectangle of even thickness, covering the bottom of the pan. Pierce several times with a fork.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and mushrooms. Cook and stir until slightly softened and lightly browned, about 4 minutes.
Transfer veggies to medium-large bowl, and blot dry. Add crushed tomatoes, Italian seasoning, and garlic powder. Mix well.
In a large bowl, combine spinach, ricotta cheese, egg whites/substitute, chopped garlic, and salt. Mix until uniform.
Evenly distribute half of the spinach-ricotta mixture onto the dough, smoothing the surface with the back of a spoon. Top with half of the veggie-tomato mixture.
Repeat layering with remaining spinach-ricotta mixture and veggie-tomato mixture. Top with mozzarella cheese. Sprinkle with olives.
Bake until cheese has melted and crust is golden brown, about 30 minutes.
MAKES 8 SERVINGS
HG Tip! To quickly thaw and thoroughly dry your spinach, start by microwaving it in a microwave-safe bowl for 5 minutes, or until thawed. Then place spinach between two plates (both bottom-side down), and squeeze plates together to remove excess liquid, draining the liquid into the bowl. Thoroughly pat dry with paper towels.