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Spring-Vegetable Pizza

Yield 4 servings (serving size: 2 slices)

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.