Yield: 1 servings
|½ pounds||Part-skim mozzarella cheese, shredded|
|5½ ounce||Goat cheese, crumbled|
|¼ pounds||Sliced hard salami, diced|
|½ cup||Sun-dried tomatoes in oil, drained well, chopped|
|2 pounds||Pizza dough, thawed if frozen|
1. Preheat oven to 450!F. In medium bowl, combine cheeses, salami and tomatoes; toss.
2. Divide dough into six pieces. On floured surface, with floured rolling pin, roll each piece of dough into 7-in. round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three l/2-in. slits in top of each. 3. Bake 20 to 25 minutes or until well browned. Cool briefly before serving.
Makes 6 servings.
Per serving: 590 calories, 29 g protein, 72 g carbohydrate, 20 g fat, 60 mg cholesterol, 648 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994