2 tubes refrigerated pizza crust
1 cup fat free ricotta cheese
2 cups cooked low fat ham (cubed small)
8 oz. fat free mozzarella cheese
1 onion (slivered)
1 bell pepper (slivered)
1 small can pineapple tidbits (well drained)
1/2 tsp. garlic powder
1 tsp. parsley flakes
dried basil
shredded parmesan cheese
meatless spaghetti sauce (warmed)

Combine ricotta cheese with garlic and parsley. Unroll one pizza crust onto wax paper. Stretch it gently to make a 14" X 11" rectangle. Spread 1/2 the ricotta cheese on 1/2 the dough lengthwise. Spread to within an inch of the edges. Sprinkle 1/2 the ham, onions, peppers, pineapple and cheese on top of the ricotta. Fold the unfilled side over the filled one. Press the edges together firmly to seal them well. Transfer to a baking stone if you have one, if not, bake on a cookie sheet sprayed with non-stick cooking spray. Repeat with remaining ingredients. Bake in a preheated 400° oven for 20-25 minutes or until golden brown. once out of the oven, sprinkle with additional garlic powder, as well as the basil and parmesan cheese. Slice into serving-size pieces with the warmed spaghetti sauce for dipping.