Ingredients:
- 1 (10-oz) can refrigerated pizza crust
- 1 cup skim milk
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 1/2 pound mushrooms, sliced
- 1/2 teaspoon minced garlic
- 3 cups fresh spinach, washed and stemmed
- 1/2 teaspoon dried basil
- 1/4 cup crumbled feta
- 1/2 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 425F. Pat crust into a round 12-inch pizza pan coated with nonstick cooking spray. Bake for 7 minutes or until crust begins to brown.
In a small pot, mix together milk and flour over medium-high heat until thickened. Season with salt and pepper to taste. Spread white sauce over partially baked crust.
Meanwhile, in a skillet coated with nonstick cooking spray, saut mushrooms and garlic until tender, about 5 minutes. Add spinach, stirring until wilted. Add basil.
Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.