Recipe

Artichoke-jicama Salad With Toasted Hazelnuts Recipe

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Ingredients

Directions

Step #1 Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle.
Step #2 bake this at 425F degrees for 5 mins; set aside.
Step #3 Heat oil in a nonstick skillet over medium-high heat.
Step #4 Add red bell pepper, oregano, basil, & garlic; saute 5 mins.
Step #5 remove this from heat; stir in the artichokes & mushrooms.
Step #6 Sprinkle top half of cheese over prepared pizza crust, leaving a 1/2-inch border.
Step #7 Spread the vegetable mixture evenly over cheese, & top this with remaining cheese.
Step #8 Sprinkle top with cracked pepper, if desired.
Step #9 bake this at 425F degrees for 10 mins or until crust is lightly browned.
Step #10 S: 16 appetizers (serving size: 1 appetizer).
Step #11 Nutritional Information: CALORIES 101 (32% from fat); PROTEIN 4.
Step #12 8g; FAT 3.
Step #13 6g (sat 1.
Step #14 3g, mono 1.
Step #15 5g, poly 0.
Step #16 6g); CARB 12.
Step #17 7g; FIBER 0.
Step #18 3g; CHOL 6mg; IRON 1.
Step #19 1mg; SODIUM 256mg; CALC 103mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 97.
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