Two-Cheese and Artichoke Flatbread Pizza With Garden Salad
Purchased spaghetti sauce, artichoke hearts and cheese make the topper for this pizza. Adding a side salad makes it a meal.
Ingredients
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1 whole-grain flatbread
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1/4 cup jarred spaghetti sauce
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1/2 cup canned artichoke hearts, chopped
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2 tablespoons Parmesan cheese
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1/4 cup part-skim mozzarella
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3 cups mixed salad greens
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2 tablespoons pine nuts
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2 tablespoons light Italian salad dressing
Directions
1.
Make it: Preheat oven to 350F. Bake flatbread on cookie sheet for 7 minutes. Top with sauce, artichoke and cheeses. Bake for an additional 12 minutes. Toss together greens, pine nuts and dressing.
Nutrition information
Calories 506, Total Fat 30 g, Saturated Fat 7 g, Carbohydrate 43 g, Fiber 17 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
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