Spring Pizza - 39g Carbs, 3g Fiber, 1g Added Sugar
From: EatingWell - March/April 2012
Asparagus, chives and fontina cheese top this easy pizza recipe.
Serve with baby greens tossed with vinaigrette and pecans.
Nutrition Profile - - Low cholesterol
Active Time: 25 minutes
Total Time: 40 minutes
Servings: 5
3 Tbsp extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 lb)
1/2 cup snipped fresh chives (from 1 bunch), divided
1/4 tsp salt
1/4 tsp freshly ground pepper
1 pound whole-wheat pizza dough
1 cup shredded fontina or mozzarella cheese
Position rack in lower third of oven, place a pizza stone or large
pizza pan on the rack and preheat oven to 450 degrees F for at least
15 minutes.
Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set
aside. Trim asparagus spears to about 6 inches long; slice any thicker
stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon
oil, 1/4 cup chives, salt and pepper.
Roll out dough on a lightly floured surface to about a 14-inch circle.
Carefully remove the pizza stone or pan from the oven and set on a
heatproof surface, such as your stovetop. Place the dough on the
stone or pan and brush with the reserved garlic-oil mixture. Arrange
the asparagus in a circular pattern on the dough with the tips facing
out. Top with cheese and the remaining chives.
Carefully return the stone or pan to the oven and bake the pizza on the
lower rack until crispy and golden and the cheese is melted, about
15 minutes.
Servings: 5
Nutrition per Serving:
368 Calories, 20g Fat, 5g Sat, 8g Mono, 25mg Cholesterol, 14g Protein,
39g Carbs, 3g Fiber, 1g Added Sugars, 536mg Sodium, 167mg Potassium
Nutrition Bonus: Folate (23% daily value), Vitamin A (20% daily value)
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 3 fat
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