Caprese Pizzette
Per ServingCaprese Pizzette |
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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.