Artichoke, Tomato & Spinach Pizza

• 5 tablespoons extra virgin olive oil
• 3 garlic cloves, finely chopped
• 3 tablespoons flat leaf parsley, chopped
• salt
• pepper
• 1 lb whole wheat refrigerated pizza dough
• 8 ounces lowfat mozzarella cheese, shredded
• 5 tablespoons parmesan cheese, grated, divided
• 1 (13 3/4 ounce) jar artichokes
• 12 pint grape tomatoes, halfed
• 2 cups Baby Spinach, chopped (about 2 ounces)

1. Position a rack in the lower third of the oven.
2. Place an inverted baking sheet on top and preheat to 500 degrees Fahrenheit.
3. In a large bowl, combine the olive oil, garlic, and parsley ;season with salt and pepper.
4. Using oiled hands, stretch the pizza dough to fit a baking sheet.
5. Spread 3 tablespoons of the garlic mixture on top, leaving a 1/2 " border.
6. Sprinkle the mozzarella cheese and 2 tablespoons parmesan.
7. Toss the artichokes, grape tomatoes and spinach with the remaining garlic mixture and arrange on top of the cheese.
8. Sprinkle wiht the remaining 3 tablespoons of Parmesan cheese on top.
9. Place the baking sheet on the inverted baking sheet in the oven.
10. Bake until the crust is crisp and golden, 18 to 20 minutes.

extra virgin olive oil, garlic, flat leaf parsley, salt, pepper, whole wheat refrigerated pizza, mozzarella cheese, parmesan cheese, artichokes, grape tomatoes

Taken from www.food.com/recipe/artichoke-tomato-spinach-pizza-464488 (may not work)