Stuffed Greek Pizza

Canola Oil

1 Onion, chopped

1 10oz. Pkg. Frozen Spinach, chopped and squeezed dry

1C. Ricotta Cheese

1/3 C. Crumbled Feta Cheese

½ C. Parmesan Cheese, shredded

1 can Artichoke Bottoms, chopped

¼ C. Fresh Dill, chopped

2 Egg Whites, beaten

Pepper, to taste

2 refrigerated pizza doughs (in those pop open cans)

Heat oil, saute onions until tender. Stir in spinach and cook about 3 min. Transfer to a large bowl. Stir in ricotta, feta, dill, pepper, and artichoke bottoms. On a pizza pan (I use a pizza stone) roll out one pizza dough. Top with filling. Roll second pizza dough over top. Crinkle the edges together with a fork. Slice 2 slits  on top to vent steam. Brush with egg whites. Sprinkle with shredded parmesan. Bake @ 450 degrees about 25 min. Until crust is golden and filling is hot.