Caprese Pizzette
Per ServingCaprese Pizzette |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 piece | ||
| Calories | 100 | |
| Fat | 4 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 13 | g |
| Fiber | 2 | g |
| Sugars | 1 | g |
| Cholesterol | 5 | mg |
| Sodium | 200 mg (without added garlic salt) | |
| Protein | 5 | g |
| Choices: Starch 0.5, Vegetable 1, Fat 1 | ||
- Makes: 4
- Serving Size: 1 piece
Ingredients
| 1 | (4 oz.) or 2 (2 oz.) whole wheat lavash flatbreads | |
| 2/3 | cup | lightly packed shredded |
| part-skim mozzarella cheese | ||
| 1 | large | beefsteak tomato, |
| thinly sliced (about 8 slices) | ||
| 1/4 | tsp. | garlic salt, or to taste |
| 1 | Tbsp. | extra virgin olive oil |
| 1/3 | cup | thinly sliced fresh basil leave |
Directions
- Preheat the broiler. Place the flatbread on a large baking sheet, and broil for 1 minute on each side or until lightly toasted. Remove from the oven, and heat oven to 450°F.
- Top the entire surface of the flatbread with cheese. Arrange tomatoes on top of the cheese, and sprinkle with garlic salt. Bake on the middle rack for 5 minutes or until the tomatoes are cooked through and the flatbread is fully crisped.
- Immediately drizzle with olive oil and sprinkle with basil. Cut the pizzette in quarters and serve immediately.
