Greek Isle Pizza

• 1 prebaked 12-inch thin pizza crust
• 1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tablespoon of the oil, divided
• 1 small red onion, thinly sliced
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• Grated lemon zest, optional
• 2 cups fresh baby spinach, chopped
• 1-1/4 cups crumbled feta cheese
• 1/4 cup Greek olives, pitted and chopped
• 4 slices part-skim mozzarella cheese

1. Place crust on an ungreased 12-in. pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
2. In a small skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary, pepper and, if desired, lemon zest. Spread over crust. Top with spinach and tomatoes.
3. Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425u0b0 for 10-12 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

crust, chopped oil, red onion, olive oil, garlic, rosemary, pepper, lemon zest, baby spinach, feta cheese, greek olives, mozzarella cheese

Taken from www.tasteofhome.com/recipes/greek-isle-pizza/ (may not work)