Spinach Ricotta Pizza

Ok, bare with me.  I may or may not be about to tell you about something healthy.  I know, I know.  I promise this won't happen very often.  But I like to start off the week telling myself I'm going to watch what I eat, exercise every day, and contribute to world peace.  And most of the time, this plan lasts about 2.5 hours and ends shortly after I arrive to work.  This Spinach Ricotta Pizza is perfect for any day of the week, but I like to make it on Mondays because its somewhat healthy and incredibly fast.  And after a Case of the Mondays, this hits the spot.

Spinach Ricotta Pizza

• 1 pizza crust (I happened to use a personal sized prepared wheat crust, but you can easily use any size and/or make your own crust)
• Pizza or tomato sauce of your choice
• Shredded Parmesan Cheese
• Baby Spinach
• Part Skim Ricotta
• Cherry tomatoes, quartered
• Salt and Pepper to taste

Preheat your oven to 425 degrees.  Using a spoon, spread sauce over pizza crust.  Generally sprinkle with shredded parmesan cheese.  Add spinach on top, then using a spoon, dollop ricotta cheese over the spinach.  Add cherry tomatoes, and season with salt and pepper.  Bake for 8 minutes or until crust is golden brown.*

*Note: The oven temperature here is for a personal size thin crust pizza.  Be sure and check the instructions on your pizza crust for best results.