| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish | 2 | Servings | |
INGREDIENTS
| 1 | 10 oz. pizza crust (Sourdough Oatbran) | |
| 1 | tb | Olive oil |
| 1 | bn | Fresh spinach |
| 1 | sm | Leek; chopped |
| 1 | c | Sliced mushrooms |
| 1/4 | c | Sliced black olives |
| 2 | Garlic cloves; minced | |
| 6 | oz | Feta cheese |
| 1 | lg | Vine ripened tomato; sliced |
| Freshly ground black pepper |
INSTRUCTIONS
Saut. the spinach, mushrooms, onions, garlic, and leek in 1/2 the olive oil. Brush the remaining half on the pizza crust and top with spinach mixture and black olives. Crumble feta over spinach, then top with slices of fresh tomato and black pepper. Bake at 350 degrees (F) for 20 minutes or until done. Nutritional information per serving: Protein, 30.6 grams; Carbohydrates, 95.6 grams; Fat: 28.8 grams; Calories: 727; Sodium: 1917 mg; Cholesterol:75.8 mg. Exchanges: 4 bread, 2 vegetable, 3 medium fat meat, 2 fat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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