Greek-Style Pizza with Ricotta and Feta

I served this pizza to some missionaries and got a lot of compliments and it is so healthy! It came from Shape Magazine, May 2008, p218. The only thing I thought it needed was some pine nuts on top.

"Cornmeal for sprinkling
1 t olive oil
1 cup chopped fennel
1 10-ounce package chopped frozen spinach, thawed
Salt and freshly ground black pepper to taste
1 14-inch whole-grain pizza crust or store-bought pizza dough
3 2/5 cup fat-free prepared marinara sauce
1 1/5 cup reduced-fat ricotta cheese
3 oz crumbled feta cheese (about 3.4 cup)
4 plum tomatoes, chopped
1 2/5 cup chopped fresh mint
Directions
Place a pizza stone on middle oven rack, turn oven to 500°F, and let stone heat for 20 minutes. (Alternately, use a baking sheet sprinkled with cornmeal; preheat oven but not sheet to 500°F). If using a stone, liberally sprinkle a wooden peel or baking sheet with cornmeal.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add fennel and sauté 5 minutes; reduce heat to low. Squeeze spinach to remove excess water and stir into fennel. Season with salt and pepper.

On a lightly floured clean surface, roll dough to form a 14-inch circle. Transfer to prepared peel or baking sheet and slide dough onto heated pizza stone—or just transfer to baking sheet—and cook 5 minutes. Remove pizza stone or sheet from oven to add toppings.

Spread sauce over crust. Arrange fennel-spinach mixture evenly over red sauce. Spoon tiny dollops of ricotta over fennel-spinach mixture. Sprinkle with feta and bake 12 to 15 minutes more, or until edges are golden.

While pizza cooks, place tomatoes and mint in a bowl and toss to combine. Scatter mixture over pizza before cutting it into 8 slices and serving."