Artichoke and Leek Pizza
Per ServingArtichoke and Leek Pizza |
||
|---|---|---|
| Serving Size: 1/8 of pizza | ||
| Calories | 145 | |
| Fat | 4 | g |
| Saturated Fat | 1.1 | g |
| Carbohydrate | 24 | g |
| Fiber | 1 | g |
| Sugars | 4 | g |
| Cholesterol | 5 | mg |
| Sodium | 370 | mg |
| Protein | 5 | g |
| Choices: Starch 2, Vegetable 0.5 | ||
- Serving Size: 1/8 of pizza
Ingredients
| 10 | oz. | refrigerated pizza dough |
| 1 | Tbsp. | olive oil, divided |
| 1 | large | onion, thinly sliced (about 2 cups) |
| 1 | large | leek, white part only, rinsed well and thinly sliced (about 1 cup) |
| 1 | (13.5-oz.) can small artichoke hearts, halved | |
| 1/2 | tsp. | dried oregano |
| pinch | red pepper flakes | |
| Salt and pepper to taste | ||
| 1/4 | cup | plus 1 Tbsp. grated fresh Parmesan cheese, divided |
Directions
- Preheat the oven to 425ºF. Unroll the dough onto a round pizza pan that has been coated with cooking spray. Form the dough into a pizza crust, building up the edges. Brush the crust with half the oil and bake for 10 minutes. Remove from the oven.
- Meanwhile, heat the remaining oil. Add the onions and leeks and sauté on medium-low heat for about 20 minutes until golden brown. Add the artichoke hearts, oregano, red pepper flakes, salt, and pepper. Sauté for 2 minutes.
- Spread the pizza with half of the Parmesan cheese. Top with the artichoke-leek mixture. Sprinkle with the remaining Parmesan cheese. Bake for about 8 to 10 minutes until crust is browned and cheese is melted.
