Ingredients
1/2
cup cream cheese with garden vegetables (from 8-oz. container)
4
ready-to-serve Italian pizza crusts (6-inch)
2
cups fresh spinach leaves
8
thin slices tomato
1
medium yellow or orange bell pepper, cut into rings
16
thin slices cucumber
Preparation
Spread cream cheese evenly on bottoms of each pizza crust.
On cream cheese side of 2 crusts, layer spinach, tomato, bell pepper and cucumber. Top with remaining pizza crusts, cream cheese side down. Cut each into 4 wedges.
