| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg06 | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Rosie's pesto |
| see separate recipe | ||
| 8 | Baked individual pizza | |
| crusts | ||
| see separate recipe | ||
| 8 | Spinach leaves, trimmed | |
| 1/2 | c | Rosie's pizza sauce |
| see separate recipe | ||
| 1/2 | c | Shredded nonfat mozzarella |
| cheese | ||
| 6 | Mushrooms, thinly sliced | |
| 5 | Black olives, thinly sliced | |
| 1 | T | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
Preheat the oven to 400 degrees. Spread 1/2 tablespoon of the pesto on each of the pizza crusts. Lay a spinach leaf on top and cover with 1 tablespoon of the pizza sauce. Over the sauce, scatter 1 tablespoon of mozzarella cheese, then equal amounts of the sliced mushrooms and olives. Finish with a light sprinkling of the Parmesan cheese. Place the pizzas on a cookie sheet and bake for 10 Makes eight 5 1/2 inch pizzas. Fat per pizza = 3.3 grams. Calories per pizza = 232 Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 67 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 39.2mg
Sodium: 774.8mg
Potassium: 85.8mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 19.1g