Spring-vegetable pizza

Yield: 4 servings

Measure Ingredient
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 Salt
¼ teaspoon Black pepper
3 cups Torn spinach
1 Italian cheese-flavored pizza crust; (such as boboli)
; (10-ounce)
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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