Whole Wheat Pizza with Dijon Peppers and Spinach

• 1-1/2 qt. ricotta cheese, drained
• 4-1/2 cups GREY POUPON Classic Dijon Mustard, divided
• 1-1/2 tsp. dried basil leaves
• 1-1/2 tsp. dried oregano leaves
• 1-1/2 tsp. black pepper
• 1/2 cup olive oil
• 6 gal. fresh spinach leaves, cleaned, stemmed
• 2-1/4 gal. Yellow and red peppers, cut into thin strips
• 1-1/2 cups garlic cloves, minced
• 48 each Parbaked whole wheat pizza crusts (6 inch)
• 3 qt. low moisture part skim milk mozzarella cheese
• 1 cup KRAFT Grated Parmesan Cheese

1. Mix ricotta cheese and 1-1/2 cups of the mustard (or 1/4 cup for trial recipe).
2. Add basil, oregano and black pepper; mix well.
3. Set aside.
4. Heat oil in large saute pan on medium-high heat.
5. Add spinach, bell peppers and garlic; saute until tender.
6. Stir in remaining 3 cups mustard (or 1/2 cup for trial recipe); cook 1 min.
7. Keep warm.
8. For each serving: Cover pizza crust with 2 Tbsp.
9. of the ricotta mixture and 3/4 cup of the spinach mixture; sprinkle with 1/4 cup of the mozzarella cheese and 1 tsp.
10. of the Parmesan cheese.
11. Place on sheet pan.
12. Bake in 425F-convection oven for 5 min.
13. or until cheese is melted and crust is lightly browned.

ricotta cheese, poupon, basil, oregano, black pepper, olive oil, fresh spinach leaves, red peppers, garlic, whole wheat pizza crusts, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-2207.aspx (may not work)