| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Parsley, chopped |
| 1/3 |
c |
Grey Poupon Dijon Mustard |
| 1/4 |
c |
Walnuts, chopped |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Grated Parmesan cheese, divided |
| 1 1/2 |
ts |
Dried basil leaves, divided |
| 2 |
pk |
(8 oz) small prepared pizza crusts |
| 4 |
oz |
Thinly sliced deli baked ham |
| 3 |
|
Plum tomatoes, sliced |
| 1 |
c |
Mozzarella cheese, shredded |
INSTRUCTIONS
In small bowl, combine parsley, mustard, walnuts, oil, 1 tbsp Parmesan
cheese and 1 tsp basil. Divide mixture and spread evenly onto each pizza
crust. Top each crust with 2 ounces ham, tomato slices and mozzarella
cheese. Sprinkle with remaining Parmesan cheese and basil. Place on baking
sheet. Bake at 450 for 8-10 minutes or until cheese melts. Cut into wedges;
serve warm.
MC Formatting by taillon@access.mountain.net
Recipe by: Grey Poupon Posted to EAT-L Digest 30 Mar 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Mar 30, 1997
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