Digest Diet: Pizza With Wilted Greens, Ricotta And Almonds

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 (1 lb) prebaked whole wheat prepared pizza crust
• 1/4 cup water, plus 2 tsp water
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon rosemary, chopped (fresh or dried)
• 12 ounces escarole, well washed and cut into 1/2-in-wide ribbons
• 2 teaspoons extra-virgin olive oil
• 1 cup part-skim ricotta cheese
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 cup no-added-salt tomato paste
• 3 tablespoons sliced almonds

Recipe

• 1 preheat oven to 500°f.
• 2 in a large (12-inch) skillet, combine 1/4 cup water, garlic and rosemary. bring to a boil.
• 3 add escarole, large handfuls at a time, adding more to pan as each batch wilts. cover and cook until escarole is tender, about 5 minutes. drain.
• 4 in a small bowl, whisk together oil and remaining 2 tsp water. brush onto pizza shell and place it on baking sheet. bake for 5 minutes.
• 5 in a small bowl, stir together ricotta, salt and pepper.
• 6 remove pizza shell from oven and reduce oven temperature to 375°f brush top of pizza shell with tomato paste. top with escarole and then spoonfuls of ricotta mixture. sprinkle with almonds. bake until crust is crisp and almonds start to brown, 3-5 minutes. cut into 8 wedges.