Digest Diet: Pizza With Wilted Greens, Ricotta And Almonds

• 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

1. Preheat oven to 500u0b0F.
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 375u0b0F 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.

whole wheat prepared pizza crust, water, garlic, rosemary, ribbons, extravirgin olive oil, ricotta cheese, salt, black pepper, tomato paste, almonds

Taken from www.food.com/recipe/digest-diet-pizza-with-wilted-greens-ricotta-and-almonds-477865 (may not work)