Ingredients
1 prebaked 12-inch thin pizza crust1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tablespoon of the oil, divided1 small red onion, thinly sliced1 teaspoon olive oil2 garlic cloves, minced1 teaspoon dried rosemary, crushed1/4 teaspoon pepperGrated lemon zest, optional2 cups fresh baby spinach, chopped1-1/4 cups crumbled feta cheese1/4 cup Greek olives, pitted and chopped4 slices part-skim mozzarella cheese
Preparation
Place crust on an ungreased 12-in. pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
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.
Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425° for 10-12 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
