Serves 4 - Srvg Size 1/4 pizza (2 pcs) = WW: 6.5 pts and 260 calories
Sauce:
2 Tbsp Alfredo sauce
2 Tbsp Fat-free Sour Cream
2 tsp Cream-style Horseradish
1/4 cup sliced Armenian Cucumber
2 Tbsp Celery flakes
2 tsp Dill
2 tsp Himalayan Pink Crystal salt
Put all ingredients in a blender and pulse until the sauce is creamy
Ingredients:
One 12" pre-baked pizza crust of your choice. (keep in mind this choice can impact total calorie count!). We used a Rustic Whole Grain crust, available at Amazon http://www.amazon.com/Rustic-Crust-Whole-Grain-14-Ounce/dp/B004721SXU/ref=sr_1_1?s=grocery&ie=UTF8&qid=1408843319
2/3 cup of Crab Meat (Chicken of the Sea Premium Super Lump)
~1 cup fresh spinach
1 cup Queso Quesadilla Shredded Cheese (I've only found this at Safeway)
1 Tablespoon minced garlic
1/4 teaspoon Hot Pepper Flakes
~ 2 Tablespoons Dried Garlic Slices
3 Pepperonchinis
12 Artichoke Heart quaters
1/2 cup fresh grated Romano cheese
1 cup canned diced tomatoes, drained
Italian herb seasoning and pink himalayan salt to taste
Preparation:
Preheat oven to 450-degrees.
Add the minced garlic, red pepper flakes and about a teaspoon of Italian Seasonsing to the pizza sauce - mix well. Spread the Alfredo sauce on the pizza.
Follow with sprinkling the Queso Shredded Cheese evenly.
Next layer the Spinach, tomatoes, crab, dried garlic slices and artichoke hearts ... in that order.
Cut the stem off the pepperonchinis and squeeze the juice on the pizza, then slice and distribute.
Dust the pizza with Italian Seasoning and Pink Himalayan Salt.
Top with the Romano cheese.
Bake for 15 minutes at 450 degrees (we are elevation 3200 feet)