| 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.
A Message from our Provider:
“Forbidden fruits create many jams”