| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | August 1993 | 1 | Servings | |
INGREDIENTS
| 1 | All Ready Pie Crust, half | |
| of 15-ounce | ||
| package | ||
| 1/2 | c | Ricotta cheese |
| 3 | T | Purchased pesto |
| 3 | T | Pine nuts |
| 3 | oz | Thinly sliced smoked salmon |
| cut into 1-inch | ||
| pieces | ||
| Fresh basil sprig | ||
| minutes. |
INSTRUCTIONS
Preheat oven to 400F. Lay pie crust in center of baking sheet. Fold in 1/2-inch of crust edge. Stand up double edge and crimp decoratively, forming upright rim. Blend cheese and pesto in small bowl. Spread cheese mixture over crust. Sprinkle with pine nuts. Bake pizza until crust is set and golden, about Arrange salmon pieces over pizza. Garnish with basil and serve. Serves 4. Bon Appetit August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 869
Calories From Fat: 279
Total Fat: 32.5g
Cholesterol: 57.7mg
Sodium: 1920.6mg
Potassium: 1407.7mg
Carbohydrates: 112.3g
Fiber: 14.6g
Sugar: 52.9g
Protein: 41.4g