Yum. I tore this recipe from a magazine in 2010. I apparently made it that fall, loved it, stuck it in a binder with tons of other recipes waiting for their chance to be tried, and forgot about it. I made it again this week. WHY OH WHY did I wait SO long??? It’s easy and delicious, and even though green onions make me cry, it’s totally worth it. It tastes decadent and cheesy, but it’s from Cooking Light, so you don’t even have to feel guilty! This does have a bit of an onion-y taste, so make sure you feed it to the ones you love so they can have onion breathe too (that way it cancels out, right?). Served with a tossed salad, or your favorite veggies, you’ve got an easy, delicious, vegetarian meal.
Adapted from Cooking Light (June 2010)
- 1 can refrigerated pizza crust dough (I found a 13oz one, but the recipe calls for 11oz)
- 2 cups thinly sliced green onions (about 1 1/2 bunches)
- 2 cups fresh spinach (optional)
- 1 1/3 cups part-skim ricotta cheese
- 1/2 cup thinly sliced fresh chives (optional)
- 1/4 cup minced parsley
- 1 Tbsp dried dill
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 large eggs
- 1 large egg white
- 1 Tbsp grated parmigiano-reggiano cheese
Preheat oven to 375°F. Grease a 10″ springform pan with cooking spray.
Unroll dough, reshape and press into the bottom and up the sides of the prepared springform pan.
Heat a pan over medium heat, coat with cooking spray. Add sliced green onions to pan and cook until tender, about 5 minutes. Add the spinach (if using) and wilt slightly. Remove from heat and let cool.
In a bowl, combine ricotta, chives, parsley, dill, salt, pepper, eggs, and egg white. Mix well. Add in onion-spinach mixture. Pour filling into the prepared pizza crust. Sprinkle with parmigiano-reggiano. Bake for 35 minutes or until center is set. Let stand 5 minutes before serving.