NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

0.5 cup whole wheat flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 cup part-skim ricotta cheese

1.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup sliced leeks

0.25 cup sliced yellow onion

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a mixing bowl, combine the nonfat Greek yogurt, whole wheat flour, baking powder, and sea salt until a dough forms.

• 3

  Transfer the dough to a lightly floured surface and knead for 2 minutes, then roll it into a thin, even circle.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the leeks and yellow onion until they are soft and translucent.

• 5

  Add the minced garlic and fresh baby spinach to the skillet, stirring just until the spinach is wilted and vibrant.

• 6

  In a small bowl, whisk together the part-skim ricotta, black pepper, and dried oregano.

• 7

  Spread the seasoned ricotta over the pizza dough, leaving a half-inch border around the edges.

• 8

  Layer the sautéed vegetable mixture over the ricotta and sprinkle with the mozzarella and parmesan cheeses.

• 9

  Bake the pizza for 12 to 15 minutes until the crust is golden and the cheese is perfectly melted.