Title: Spring-Vegetable Pizza
Categories: Veg10
Yield: 4 servings

1 ts Olive oil
2 c Thinly sliced leek; (about 2
-large)
1 1/2 c 1 inch sliced asparagus;
-(about 1 pound)
1 1/2 ts Chopped fresh or 1/2
-teaspoon dried sage
1/4 ts Salt
1/4 ts Black pepper
3 c Torn spinach
1 Italian cheese-flavored
-pizza crust; (such as
-boboli)
; (10-ounce)
1/4 c 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); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates

Recipe by: Cooking Light, March 1999

Converted by MM_Buster v2.0n.