PIZZA STRUDEL

INGREDIENTS {SERVES 4}

3 cups lightly packed baby spinach leaves
4 oz. part-skim mozzarella cheese
(1 cup shredded)
6 sun-dried tomato halves
8 fresh basil leaves
1 large ripe tomato
1 tablespoon cornmeal
½ lb. whole-wheat pizza dough, thawed
if frozen
Cooking spray
¾ cup part-skim ricotta cheese
1 large egg white

RECIPE
Preheat the oven to 450°F.
Finely chop the spinach and shred the mozzarella. Finely chop sun-dried tomatoes and cut the basil into ribbons. Slice the ripe tomato into thin half-moons.

Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling pin, stretch the dough into a 10 by 16 inch rectangle. Spray a baking sheet with cooking spray and transfer the dough.

Spread the ricotta along the middle of the dough, leaving a 3 inch border on each long side and a ½ inch border on the top and the bottom. Sprinkle the spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices on top, then top with the mozzarella and basil. Whisk the egg white and brush it along each side of the dough. Fold the two short sides of the dough over the filling then roll the whole thing up lengthwise like a jelly roll. Press with your fingers to seal the top and bottom firmly. Position the roll so it is seam side down (diagonally if needed to fit).