Name: Individual Pesto Pizzas with Mushrooms And Olives
Ingredients: 1/4 c Rosie's pesto; (see separate recipe); 8 Baked individual pizza crusts; (see separate recipe); 8 lg Spinach leaves; trimmed; 1/2 c Rosie's pizza sauce; (see separate recipe); 1/2 c Shredded nonfat mozzarella cheese; 6 sm Mushrooms; thinly sliced; 5 Black olives; thinly sliced; 1 tb Freshly grated Parmesan cheese

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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	lg	Spinach leaves; trimmed
1/2	c	Rosie's pizza sauce
		(see separate recipe)
1/2	c	Shredded nonfat mozzarella cheese
6	sm	Mushrooms; thinly sliced
5		Black olives; thinly sliced
1	tb	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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