Recipe Re-Do!

I am such a huge fan of Rachel Ray for making cooking quick, tasty, and more accessible for people everywhere. I own almost every one of her books, receive her magazine each month, but I just have one small issue. Many of her recipes are more unhealthy than I'd like.
So I have decided to share with you a quick recipe re-do that is one of my favorite Rachel Ray meals! Her Artichoke, Tomato, and Spinach Pizza is quick, easy, and now healthier too!

Original:
5 Tbs EVOO (extra virgin olive oil)
3 cloves of garlic (finely chopped)
3 Tbs flat leaf parsley (finely chopped)
1 lb. refrigerated pizza dough
2 cups shredded mozzarella cheese
5 Tbs grated Parmesan cheese
1- 13.75 oz can artichoke hearts (drained and quartered)
1/2 pint grape tomatoes (halved)
2 cups baby spinach (chopped)
(makes 4 servings)

Nutritional Values per serving:
Calories- 936
Fat- 65.2g
Carbohydrate- 63g
Protein- 27.5g

Swap out the following:
-Reduce amount of olive oil to 5 tsp (not Tbs!)
-Pillsbury Whole Wheat pizza dough
-Low fat shredded mozzarella cheese

...and cut your cost for a delicious pizza to:
Calories- 305
Fat- 19g
Carbohydrate- 15g
Protein- 21.2g

1. Preheat oven to 500 degrees.
2. In a large bowl, combine olive oil, garlic, and parsley. Season with sea salt and pepper to taste.
3. Using oiled hands, stretch dough to fit a parchment paper-lined baking sheet. Spread 3 tsp olive oil mixture on top, leaving a 1/2 inch border. Sprinkle with mozzarella and 2 Tbs Parmesan cheese.
4. Toss artichokes, tomatoes, and spinach with remaining garlic mixture and arrange over the cheese. Sprinkle remaining Parmesan cheese on top.
5. Bake until crust is golden and crisp, about 18-20 min.

Got a great recipe re-do? Share it with us!!