Individual pesto pizzas with mushrooms and olives
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Rosie's pesto |
| (see separate recipe) | ||
| 8 | Baked individual pizza crusts | |
| (see separate recipe) | ||
| 8 | larges | Spinach leaves; trimmed |
| ½ | cup | Rosie's pizza sauce |
| (see separate recipe) | ||
| ½ | cup | Shredded nonfat mozzarella cheese |
| 6 | smalls | Mushrooms; thinly sliced |
| 5 | Black olives; thinly sliced | |
| 1 | tablespoon | Freshly grated Parmesan cheese |
Directions
Preheat the oven to 400 degrees.
Spread ½ tablespoon of the pesto on each of the pizza crusts. Lay a spinach leaf on top and cover with 1 tablespoon of the pizza sauce. Over the sauce, scatter 1 tablespoon of mozzarella cheese, then equal amounts of the sliced mushrooms and olives. Finish with a light sprinkling of the Parmesan cheese.
Place the pizzas on a cookie sheet and bake for 10 Makes eight 5½ inch pizzas. Fat per pizza = 3.3 grams. Calories per pizza = 232
Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 67 Converted by MM_Buster v2.0l.