Monday Night Pizzas

Recipe Ingredients

2		Pizza crust mix - (6 1/2 oz ea)
		= (look in the baking aisle)
		Flour - for rolling
2		Plum tomatoes - thinly sliced
4		Garlic cloves - thinly sliced,
		And divided
1/2 cup	118ml	Thinly-sliced basil
4 cups	160g / 5.6oz	Young spinach leaves - (loosely packed)
1/4 lb	113g / 4oz	Thinly-sliced prosciutto - cut thin strips
1 cup	237ml	Grated mozzarella
1 cup	237ml	Grated Parmesan
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oven to 450 degrees. Lightly grease 2 jellyroll pans.

Prepare the crust mix according to package directions, combining both in one bowl. Divide the dough in half and roll out each half on a lightly floured surface to fit the pans. Place the dough on the pans, patting it down.

For the tomato pizza, cover one crust with the tomato slices, then scatter half of the garlic over the tomatoes. Top with the basil. Set aside.

For the prosciutto pizza, spread the spinach leaves over the second crust, then scatter the remaining garlic over the spinach. Top with the prosciutto.

Top each pizza with half of the mozzarella and half of the Parmesan. Grind pepper over each pizza.

Bake the pizzas until the cheese has melted and is bubbling and lightly browned, about 15 minutes. Cut into pieces and serve. Serve with a simple salad with ranch dressing or toss spring greens with vinaigrette. Ice cream is a must for dessert.

This recipe yields 2 pizzas, 2 servings each.

Tomato pizza, each serving: 562 calories; 1,211 mg sodium; 42 mg cholesterol; 19 grams fat; 12 grams saturated fat; 73 grams carbohydrates; 26 grams protein; 5.81 grams fiber.

Prosciutto pizza, each serving: 711 calories; 1,917 mg sodium; 81 mg cholesterol; 31 grams fat; 16 grams saturated fat; 74 grams carbohydrates; 35 grams protein; 5.81 grams fiber.

Source:
The Los Angeles Times, 05-08-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.