Individual pesto pizzas with mushrooms and olives

8 servings

Ingredients

Quantity Ingredient
¼ cup Rosie's pesto
(see separate recipe)
8 Baked individual pizza crusts
(see separate recipe)
8 larges Spinach leaves; trimmed
½ cup Rosie's pizza sauce
(see separate recipe)
½ cup Shredded nonfat mozzarella cheese
6 smalls Mushrooms; thinly sliced
5 Black olives; thinly sliced
1 tablespoon Freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Spread ½ tablespoon of the pesto on each of the pizza crusts. Lay a spinach leaf on top and cover with 1 tablespoon of the pizza sauce. Over the sauce, scatter 1 tablespoon of mozzarella cheese, then equal amounts of the sliced mushrooms and olives. Finish with a light sprinkling of the Parmesan cheese.

Place the pizzas on a cookie sheet and bake for 10 Makes eight 5½ inch pizzas. Fat per pizza = 3.3 grams. Calories per pizza = 232

Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 67 Converted by MM_Buster v2.0l.

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