Serves 4 - Srvg Size 1/4 pizza (2 pcs) = WW: 4 pts and 160 calories
Ingredients
One 12" pre-baked pizza crust of your choice. (keep in mind this choice can impact total calorie count!). We used a Rustic Crust Cheesy Herb Flatbread crust, available at Amazon http://www.amazon.com/Rustic-Crust-Cheesy-Herb-Pizza/dp/B001HTP7AQ/ref=sr_1_fkmr0_1?s=grocery&ie=UTF8&qid=1411275388
1 cup Ron's Asparagus Alfredo Sauce, modified with 1/3 cup sliced Asparagus spears and 2 celery stalks, cut in 1" lengths. Combine sauce and vegetables in single-serv blender cup and pulse until pureed.
~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
3 Pepperonchinis
1 can of Asparagus spears
3/4 of a can of Artichoke Heart quaters in water
1/4 cup fresh grated Romano cheese
1/2 cup canned fire roasted 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, asparagus, tomatoes, artichoke hearts (halved lengthwise) ... 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)