Grilled Spinach, Garlic and Goat Cheese Pizzas

Ingredients:

• 1/2 tsp extra-virgin olive oil
• 6 oz. baby spinach (6 cups)
• 3 garlic cloves, minced
• 1 tbsp water
• 4 (8-inch) whole-wheat tortillas
• 4 medium plum tomatoes, thinly sliced
• 4 oz. reduced-fat goat cheese, crumbled (2/3 cup)
• 1/4 tsp salt
• freshly ground black pepper

Makes 4 Servings

1. In a large skillet, heat oil over medium heat. Add spinach and garlic; cokk, stirring, about 30 seconds. Add water, cover and reduce the heat to low. Cook until spinach is wilted, 1-2 minutes more.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, spinach and cheese.
3. Return tortillas to the grill, topping side up. Cover and cook until cheese is melted, about 1 minute. Transfer pizzas to 4 plates, sprinkle with salt and pepper to taste. Serve warm.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook.  If you're thinking about ordering a pizza, PUT DOWN THE PHONE! This is the third of the grilled pizzas in this cookbook and it did not disappoint. It was a filling pizza due to the spinach and tomato. The crumbled goat cheese gave this pizza a nice tang to it. If you are hungry for pizza, this is for you. Don't worry if you can't finish it because the spinach and tomato quickly fill you up. You can always save the leftover slices as a snack or as a light lunch with soup or salad. I also love how it's an individual pizza so you can enjoy you're own pizza and not feel guilty.