|1 pack||(8-oz) Italian bread shell; (such as Boboli)|
|2 teaspoons||Olive oil;|
|¼ cup||Tomato sauce;|
|2 cloves||Garlic; minced|
|½ teaspoon||Red pepper; crushed|
|8 ounces||Sm. red potatoes; cooked sliced 1/4" thick|
|½ cup||Tomatoes; chopped|
|½ cup||Arugula; chopped|
|¼ cup||Red onions;|
|1 tablespoon||Blue cheese;|
|¼ teaspoon||Freshly ground black pepper;|
* ABOUT ARUGULA: A somewhat bitter-tasting and assertive green, arugula can be found in most large supremarkets. Look for small, bright green leaves. Plan to use arugula within a few days: it preishes faily quickly.
Preheat the oven to 400 F. Place the bread shell on a large baking sheet. Brush with the oil and top with tomato sauce. Sprinkle with garlic and pepper flakes. Top with the potatoes, tomatoes, arugula, onions, blue cheese and black pepper. Bake until the bread is golden brown and the cheese has melted, 15 to 20 minutes. Serves 2.
Pre serving; 685 cal; fat: 13g; chol: 12mg; sod: 705; Source: Prevention's Guide, Quick & Healthy Cooking, May 1995.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 03-30-95
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