Sorry, no picture for this one either, I've been a bum with the camera lately.... In any case, we ate it up too fast to take a pic :)
3/4 cup low fat cottage cheese
1/2 cup low fat sour cream
1/4 cup (2 oz) low fat cream cheese, softened
3 tbsp parmesan cheese
2-3 cups fresh spinach leaves
10 oz bottle roasted red bell peppers, drained & chopped
1 tsp garlic powder
1/4 tsp ground black pepper
1 10 oz can refrigerated pizza crust
1/4 cup mozzarella cheese
1/4 cup shredded sharp cheddar cheese
1 1/2 cups red pasta sauce
Preheat oven to 425*
Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder & black pepper.
Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14x10 inch rectangle. Spread spinach mixture over 1/2 of the crust (long-ways) leaving a 1 inch border. Sprinkle mozzarella and cheddar cheese over spinach mixture. Fold dough over filling; press edges together to seal.
Bake at 425* for 15 minutes or until browned. Cook on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut into 6 pieces and top with sauce.
A few side notes:
You can use a 10oz package of frozen spinach instead (just thaw, drain and dry), but I don't like how frozen spinach tastes, so I use fresh.
Use whatever pizza dough you like, I made my own.