Spinach Pizza

1 bunch/package (10 Oz.) fresh spinach
¾ cup shredded part-skim mozzarella cheese, divided
½ cup fat-free cottage cheese
1/3 cup grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped
¼ cup chopped green onions
¼ cup sliced olives
1 teaspoon minced fresh basil
1 Tablespoon Kraft balsamic vinaigrette dressing
1 garlic clove, minced
½ cup crumbled feta cheese
1 lb. cooked chicken, diced (I usually sautée it in some balsamic vinaigrette)
1/4 cup cooked bacon, crumbled
1 prebaked Italian bread shell crust (about 10 ounces)

In a large nonstick skillet, sauté spinach for 2-3 minutes in olive oil or cooking spray until limp; cool slightly and chop. Strain. In a bowl, combine ¼ cup of the mozzarella cheese, all the cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within ½ inch of edge. In a bowl, combine the tomato, onions, olives, basil, vinaigrette, garlic, chicken and bacon; sprinkle over spinach mixture. Top with the feta cheese and remaining mozzarella cheese. Bake at 400 degrees for 12-14 minutes or until cheese softens and is lightly browned. Makes about 6 servings. When cooking for two, I just cut the crust in half, and save half the toppings for another night that week. It does not make good leftovers, it's pretty soggy even a couple hours later.