Garlicky Spinach and Fontina Pizza

Ingredients

• 2 clove(s) garlic clove(s), minced
• 2 Tbsp water
• 8 oz fresh baby spinach
• 1 item(s) whole wheat thin pizza crust, pre baked
• 1/2 cup(s) cooked artichoke hearts, marinated, rinsed, drained, and chopped
• 6 large olive(s), Kalamata, pitted and sliced
• 1 cup(s) fontina cheese, shredded

Instructions

1. Preheat oven to 450° F. Spray baking sheet with nonstick spray.
2. Spray medium nonstick skillet with nonstick spray and set over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add water and spinach, in batches, if necessary, and cook, stirring constantly, until spinach wilts and liquid has evaporated, about 2 minutes.
3. Place crust on baking sheet. Top crust evenly with spinach, artichokes, and olives. Sprinkle evenly with fontina. Bake until cheese has melted, about 8 minutes. Cut into 6 wedges.

Notes

Yields 1 wedge per serving.