|1 teaspoon||Olive oil|
|2 cups||Thinly sliced leek; (about 2 large)|
|1½ cup||1 inch sliced asparagus; (about 1 pound)|
|1½ teaspoon||Chopped fresh or 1/2 teaspoon dried sage|
|¼ teaspoon||Black pepper|
|3 cups||Torn spinach|
|1||Italian cheese-flavored pizza crust; (such as boboli)|
|¼ cup||Goat cheese; (2 ounces)|
1. Preheat oven to 450ø.
2. 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.
3. 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); ½ Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0n.
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