Whole wheat pizza dough (1/2 recipe or 1 pizza's worth prepared but not baked)
3 russet potatoes, scrubbed and sliced ¼ inch thick
salt and pepper
8 oz cream cheese (I used low fat)
2 tbsp. chopped fresh dill
2 clove garlic, very finely chopped
2 tbsp. very finely chopped red onion
1 c shredded cheese (I used a mix of unsmoked gouda, mozzarella, and parmesan cheese. I recommend freshly grating it)
1 generous handful spinach
Instructions
Preheat the oven to 400 degrees. Arrange the potato in a single layer on a baking sheet spritzed with nonstick spray. Spritz the potato with nonstick spray and sprinkle with salt and pepper. Bake for 10 minutes, until soft.
Meanwhile, mix the cream cheese with the garlic, onion, and fresh dill and set aside.
Using a separate baking sheet (or wait until the first one is cooled) stretch the pizza out to a medium/large size. If desired, roll the edges over slightly to create the crust.
Spread the cream cheese over the dough in a medium-thick layer. You may have some left over. Tear the handful of spinach and arrange over the cream cheese. Top with a single layer of potato and then the cheese.
Bake for 10 - 14 minutes, until the cheese is hot and bubbly. Switch to broil for an additional minute if you want the cheese more toasty (always more toasty!)
Cut into 8 slices and enjoy!
Notes
Nutritional estimate is using linked crust recipe (1/2 of recipe), low fat cream cheese, and the generic cheese option in my calorie estimator (~100 cal/serving). Cut into more slices (12 - 14) for serving as an appetizer.