| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Pizza |
1 |
Servings |
INGREDIENTS
| 4 |
|
White mushrooms (about 4 oz) |
| 2 |
ts |
Olive oil |
| 1 |
sm |
Pizza shell (6" round) |
| 3 |
sl |
Turkey or ham (thin slices) |
| 1 |
md |
Tomato, thinly sliced |
|
|
Coarsely ground black pepper to taste |
| 2 |
ts |
Chopped parsley or basil |
| 3 |
sl |
Swiss cheese (thin slices; about 1 oz) |
INSTRUCTIONS
If you like a Southwestern taste to your pizza, substitute slices of
smoked chicken breast and Monterey Jack cheese, then sprinkle with
chopped cilantro. Or create a great Italian taste with prociutto and
mozzarella. Pizza shells are now in the refrigerator case or in their
own display rack in most supermarkets.
1. Preheat oven to 450'F.
2. Wipe mushrooms clean and trim stems; slice.
3. Heat oil in a small skillet. Add mushroom slices and cook over high
heat for 2 minutes, shaking skillet. Reserve.
4. Cover pizza shell with turkey slices. Top with slices mushrooms and
tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley.
Top with cheese.
5. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish
with remaining parsley. Serve immediately.
Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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