An Italian prebaked pizza crust—the type commonly available in supermarkets—gets topped with spinach, mushrooms, and a mixture of fresh cheeses and Parmesan.
1 large (12 inches) prebaked thin Italian pizza crust
2/3 cup tomato sauce
2/3 cup fat-free cottage cheese
1/2 cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 1/2 cups sliced mushrooms (6 ounces)
1. Preheat the oven to 450°F. Place the pizza crust on a large baking sheet. Spread the tomato sauce on the crust.
2. In a medium bowl, combine the cottage cheese, ricotta, Parmesan, and garlic powder. Spread the cheese mixture on the pizza crust. Top with the spinach and mushrooms, and bake for 10 minutes, or until heated through. Makes 4 servings
Pepper & Onion Pizza Omit the spinach and mushrooms. Top the cheese mixture in step 2 with 1 1/2 cups jarred roasted red or yellow peppers (cut into strips) and 1½ cups chopped onions.
Good source of: beta carotene, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.