Spring-Vegetable Pizza

recipe

Yield:

4 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 4.8 g
Monofat 2.8 g
Polyfat 2.5 g
Protein 13.2 g
Carbohydrate 42 g
Fiber 4.4 g
Cholesterol 16 mg
Iron 4.2 mg
Sodium 776 mg
Calcium 360 mg

Ingredients

1 teaspoon olive oil
2 cups thinly sliced leek (about 2 large)
1 1/2 cups (1-inch) sliced asparagus (about 1 pound)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups torn spinach
1 (10-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1/4 cup (2 ounces) goat cheese

Preparation

Preheat oven to 450°.

Heat oil in a nonstick skillet over medium-high heat. Add leek and asparagus; sauté 5 minutes or until lightly browned. Stir in sage, salt, and pepper.

Arrange spinach over crust; leave a 1-inch border. Top with leek mixture; sprinkle with cheese. Place on a baking sheet. Bake at 450° for 10 minutes.

Jean Kressy,

Cooking Light

March 1999
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