Ingredients:
2 teaspoons olive oil
1/2 vidalia onions (about 1 cup) or 1/2 other sweet onion, coarsely chopped ( about 1 cup)
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup coarsely chopped spinach or 1/2 cup arugula leaves
1/4 cup part-skim ricotta cheese
4 tablespoons freshly grated parmesan cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 (8 inch) prebaked pizza crusts ( such as boboli)
Directions:
Spray grill rack with nonstick spray and prepare grill for medium-hot fire.
Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, sugar, and 1/4 tsp of the salt.
Cook, stirring until onion is a rich golden brown, about 8 minutes.
Stir together the spinach or arugula, ricotta, 2 tbsp of the parmesan, the basil, and the remaining 1/4 tsp salt in a small bowl.
Place the crust on a pizza paddle or rimless baking sheet and spread the spinach mixture over it to cover entirely.
Top with the onion and sprinkle with the remaining 2 tbsp paremesan.
Using the paddle or baking sheet, slide the pizza on the grill, away from the heat source.
Cover and cook, rotating the pizza a half turn every 5 minutes, until the pizza is hot and the cheese is fully melted, about 8 minutes.
4 Points per serving (1/4 pizza).
Servings: 4
Time preparation: 10 min.
Time total: 22 min.