Spring-Vegetable Pizza

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 30%
  • Fat: 10.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.5g
  • Protein: 13.2g
  • Carbohydrate: 42g
  • Fiber: 4.4g
  • Cholesterol: 16mg
  • Iron: 4.2mg
  • Sodium: 776mg
  • Calcium: 360mg

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

  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.
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