Tips:
Look for ricotta cheese near the cottage cheese in the dairy section of your grocery store. Drain the spinach well so that it doesn't make your pizza soggy. Once thawed, place it in a colander and press down with a wooden spoon to extract any excess moisture. Sharp provolone is found in the deli section of large supermarkets with specialty cheeses.

1 cup part-skim ricotta cheese
1/4 cup thinly sliced green onions
1/4 teaspoon bottled minced garlic
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1 (14-ounce) can quartered artichoke hearts, drained
2/3 cup (2-1/2 ounces) grated sharp provolone or shredded part-skim mozzarella cheese

1. Preheat oven to 450°.

2. Combine the first 5 ingredients in a medium bowl. Stir in spinach. Place pizza crust on a baking sheet. Spread spinach mixture over pizza crust, leaving a 1/2-inch border; top with artichokes and cheese.

3. Bake at 450° for 13 minutes or until cheese melts. Yield: 8 servings (serving size: 1 slice).