Another dish to add to your Meat Free Monday cookbook!
1 prebaked 12-inch thin pizza crust
1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tbsp of the oil, divided
1 small red onion, thinly sliced
1 tsp olive oil
2 garlic cloves, minced
1 tsp dried rosemary, crushed
1/4 tsp pepper
2 cups fresh baby spinach, chopped
1-1/2 cups crumbled feta cheese
1/4 cup Greek olives, pitted and chopped
4 slices part-skim mozzarella cheese
Place crust on an ungreased pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary and pepper. 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 crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting.