| 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
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