Spinach-and-goat cheese french bread pizzas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Torn spinach |
| Vegetable cooking spray | ||
| ⅛ | teaspoon | Pepper |
| 1 | French roll, (7-inch-long) | |
| ¼ | cup | Tomato paste |
| ¼ | teaspoon | Dried Italian seasoning |
| ½ | small | Garlic clove, minced |
| 1 | Hard-cooked egg, sliced | |
| 2 | tablespoons | Crumbled chevre, (1 ounce) (goat cheese) |
Directions
Place spinach in a large nonstick skillet coated with cooking spray; cover and cook over low heat 7 minutes or until spinach wilts, stirring occasionally. Toss with pepper, and set aside.
Slice roll in half lengthwise; place, cut sides up, on a baking sheet.
Broil 2 minutes or until golden.
Combine tomato paste, Italian seasoning, and garlic; stir well, and spread over the cut sides of bread. Top with spinach mixture, egg, and cheese.
Broil 2 minutes or until cheese softens. Yield: 2 servings.
Per serving: 156 Calories; 6g Fat (34% calories from fat); 9g Protein; 18g Carbohydrate; 98mg Cholesterol; 220mg Sodium NOTES : Substitute blue cheese for chevre, if desired.
Recipe by: Cooking Light, June 1995, page 126 Posted to MC-Recipe Digest V1 #450 by igor@... on Jan 28, 1997.