| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Veg06 | 8 | servings |
INGREDIENTS
| 8 | Baked individual pizza crusts | |
| (see separate recipe) | ||
| 1/4 | c | Crumbled chevre |
| (goat cheese) | ||
| 16 | Whole fresh basil leaves | |
| 7 | Canned artichoke hearts; drained and sliced | |
| 1 | sm | Onion |
| Trimmed and cut into thin rounds | ||
| 1 | lg | Tomato |
| Cored and cut into 8 slices | ||
| 1/4 | c | Italian seasoning |
INSTRUCTIONS
Preheat the oven to 400 degrees. Spread 1/2 tablespoon chevre on each pizza crust. Layer 2 basil leaves, 1 tablespoon artichoke hearts, 1/2 tablespoon onion, a slice of tomato, and 1/2 tablespoon Italian seasoning. Place the pizzas on a cookie sheet and bake for 10 minutes. Makes eight 5 1/2 inch pizzas. Fat per pizza = 3.5 grams. Calories per pizza = 190 Converted by MC_Buster. Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 68 Converted by MM_Buster v2.0l.
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