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Easy, easy
pizza...
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1
tsp |
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olive oil |
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2
cups |
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thinly sliced leek (about 2 large) |
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1½
cups |
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(1-inch) sliced asparagus spears (about
1 pound) |
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1½
tsp |
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chopped fresh or ½ tsp. dried sage |
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¼
tsp |
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salt |
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¼
tsp |
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pepper |
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3
cups |
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torn
fresh spinach |
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10
ounce |
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package thin Italian cheese- flavored
pizza crust (such as Boboli) |
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¼
cup |
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(2
ounces) crumbled goat cheese |
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1 |
Preheat oven
to 450°F. |
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2 |
Heat oil in
nonstick skillet over medium-high heat. Add leek
and asparagus; sauté 5 minutes or until lightly
browned. Stir in sage, salt and pepper. |
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3 |
Arrange
spinach over crust, leaving a 1-inch border. Top
with leek mixture; sprinkle with cheese. Place
on a baking sheet. |
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4 |
Bake for 10
minutes. |
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Servings: 4 |
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Yield: Serving
size: 2 slices |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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277.32 |
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Calories From Fat (22%) |
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62.15 |
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% Daily Value |
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Total Fat
6.89g |
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11% |
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Saturated Fat 2.27g |
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11% |
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Cholesterol
6.52mg |
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2% |
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Sodium
697.77mg |
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29% |
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Potassium
313.11mg |
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9% |
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Carbohydrates
42.87g |
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14% |
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Dietary Fiber 2.39g |
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10% |
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Sugar 2.90g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
40.48g |
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Protein
11.27g |
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23% |
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WW
POINTS: 6
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Recipe Source |
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Weight Watchers: In Season |
