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Spring-vegetable Pizza

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CATEGORY CUISINE TAG YIELD
Dairy Italian Veg10 4 Servings

INGREDIENTS

1 t Olive oil
2 c Thinly sliced leek, about 2
large
1 1/2 c 1 inch sliced asparagus
about 1 pound
1 1/2 t Chopped fresh or 1/2
teaspoon dried sage
1/4 t Salt
1/4 t Black pepper
3 c Torn spinach
1 Italian cheese-flavored
pizza crust such as
boboli
10-ounce
1/4 c Goat cheese, 2 ounces

INSTRUCTIONS

Preheat oven to 450ø. Heat oil in a nonstick skillet over medium-high
heat. Add leek and asparagus; saut, 5 minutes or until lightly
browned. Stir in sage, salt, and pepper. Arrange spinach over crust;
leave a 1-inch border. Top with leek mixture; sprinkle with cheese.
Place on a baking sheet. Bake at 450ø for 10 minutes. Yield: 4
servings (serving size: 2 slices).  CALORIES 310 (30% from fat); FAT
10.3g (sat 4.8g mono 2.8g, poly  2.5g); PROTEIN 13.2g; CARB 42g; FIBER
4.4g; CHOL l6mg; IRON 4.2mg;  SODIUM 776mg; CALC 360mg  Converted by
MC_Buster. KES_02 Apr 99  Per serving: 47 Calories (kcal); 4g Total
Fat; (68% calories from  fat); 3g Protein; 1g Carbohydrate; 7mg
Cholesterol; 176mg Sodium Food  Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 1/2  Fat; 0 Other Carbohydrates  Recipe by:
Cooking Light, March 1999  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1260
Calories From Fat: 895
Total Fat: 100.9g
Cholesterol: 407.7mg
Sodium: 3597mg
Potassium: 81.9mg
Carbohydrates: 15.4g
Fiber: <1g
Sugar: 1.7g
Protein: 77.6g


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