Sat-dinner: Pizza Primavera
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Appetizers | 8 | Servings |
INGREDIENTS
| 1 | 12-inch pizza crust | |
| prebakedor focaccia | ||
| bread | ||
| 2 | c | Fontina, shredded or |
| Danbo cheese | ||
| 1 | lb | Fresh asparagus |
| 1 | T | Olive oil |
| 2 | Garlic cloves, minced | |
| 1 | Red onion, thinly sliced | |
| 1 | Sweet red pepper, thin slice | |
| 1/3 | c | Fresh basil, chopped |
| or parsley | ||
| 1 | T | Hot pickled pepper, chopped |
| 1/4 | t | Pepper |
INSTRUCTIONS
If asparagus is not available, green beans make a good substitute. [Use round pizza crust] On baking sheet, sprinkle pizza base with half of the fontina cheese. Trim and cut asparagus in 2-inch pieces. Set aside. In large skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, for about 6 minutes or until softened. Add red pepper, 2 tb of the basil, and hot pickled pepper (if using); cook for 3 minutes. Add asparagus; cook for 3 minutes or just until bright green. Season with pepper. Spoon evenly over pizza base; sprinkle with remaining fontina cheese. Bake in 400f 200C oven for 15-20 minutes or just until cheese is bubbly and melted. Sprinkle with remaining basil. Cut into wedges. Per Serving: about 255 calories, 12 g protein, 12 g fat, 24 g carbohydrate good source calcium Dinner Menu: Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 128
Total Fat: 14.6g
Cholesterol: 38.3mg
Sodium: 460.8mg
Potassium: 213.7mg
Carbohydrates: 7g
Fiber: 1.9g
Sugar: <1g
Protein: 10.7g