This is a very, very yummy recipe for you vegetarians out there.

Total Time: 0:40
Prep: 0:15
Level: Easy
Yield: 4 servings
Ingredients

1 tbsp. extra-virgin olive oil
1 (5-oz.) container baby spinach, coarsely chopped
3 garlic cloves, chopped
1/2 c. ricotta
1 1/2 oz. Parmesan, grated (about 1/3 c.)
1 tbsp. fresh lemon juice
1/4 tsp. crush red pepper flakes
Kosher salt
Freshly ground black pepper
1 1/2 tbsp. cornmeal
1 lb. store-bought pizza dough, at room temperature
6 oz. Fontina cheese, grated (about 1 1/2 c.)
1 (14-oz.) can artichoke hearts, drained and quartered
Fresh basil leaves, torn, for serving
Directions

Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.
Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.

SERVES 10-12
PREP 25 mins plus at least 2 hrs chilling
COOK 25 mins

350g/12oz graham crackers
140g/5oz butter, melted
50g/2oz desiccated coconut
200g/7oz milk chocolate, chopped
200g/7oz dark chocolate, chopped
250ml/9fl oz milk
300ml/1/2pt double cream
6 egg yolks
3 tbsp cornflour
100g/4oz light soft brown sugar
50g/2oz hazelnuts, chopped

FOR THE TOFFEE SAUCE
300g/11oz golden caster sugar
100g/4oz butter, diced
200ml/7fl oz double cream

FOR THE COFFEE CREAM
1 tbsp instant coffee
350ml/12fl oz double cream
25g/1oz golden caster sugar
1 tsp vanilla extract

1 In a food processor, blend the graham crackers with the butter and coconut to make the base for
the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and
making sure the corners are not too thick.

2 In a large saucepan, melt both chocolates with the milk and cream over a very low
heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the
cornflour and sugar.

3 When the chocolate has melted, add the egg mixture and stir together until it
thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and
even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge
for at least 2 hrs.

4 Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a
large pan over a low heat. Bring to the boil and cook until golden and caramelised,
about 2 mins. Whisk in the butter in small batches, then remove from the heat and
stir through the cream. Set aside to cool.

5 To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a
large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip
until soft peaks form. Cover and chill until ready to serve.

6 To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the
microwave and serve with the coffee cream.

CHOCOLATE PIE PER SERVING (12) 679 kcals • fat 50g •
saturates 28g • carbs 46g • sugars 28g • fibre 4g • protein 8g •
salt 0.7g

TOFFEE SAUCE PER SERVING (12) 245 kcals • fat 16g •
saturates 10g • carbs 25g • sugars 25g • fibre none • protein
none • salt 0.2g

COFFEE CREAM PER SERVING (12) 155 kcals • fat 16g •
saturates 10g • carbs 3g • sugars 3g • fibre none • protein 1g •
salt none