This one is a very healthy alternative for those who like a more traditional pizza, and it comes in at less than 400 calories for HALF of the pie! (<10 WW points) Serves 2 (with 2 slices left over in our case)
Ingredients:
1 12" Rustic brand Cheesy Herb Flatbread pizza crust
1 cup shredded Quesadilla cheese
1/2 cup fresh grated Romano cheese
1 1/2 cups Baby Spinach leaves
2/3 cup Marinara sauce (any will do, use your favorite)
1/4 cup minced garlic
1/4 cup dried garlic flakes
3 slices of lean Canadian Bacon, halved and sliced
4 slices of lean Black Forest Ham, cut in thirds and sliced
6 Artichoke Heart 1/4's (from jar in water, not 'marinated'), sliced thin
2 medium size Portabella mushrooms, sliced very thin
1 small red tomato, sliced thin
4 Pepperoncinis
Preparation:
Pre-heat oven to 450 degrees
In a small bowl, mix the Marinara and Minced Garlic thoroughly to create the sauce
Spread the sauce on the pizza crust
Spread the Quesadilla cheese on top of the sauce
Distribute the Spinach leaves in an even layer on top of the cheese
Place an even layer of the Canadian Bacon and Black Forest Ham on top
Distribute a layer of mushroom slices on top of the meat layer
Add a layer of tomato slices, followed by a layer of Artichoke Heart slices
Slice the stemp ends off of the Pepperoncinis, sprinkling the juice on the pizza before dicing the peppers
Sprinkle the dried garlic flakes on top, then add the Romano Cheese
Bake for 15 minutes and cut into slices, ENJOY!
Ingredients:
1 12" Rustic brand Cheesy Herb Flatbread pizza crust
1 cup shredded Quesadilla cheese
1/2 cup fresh grated Romano cheese
1 1/2 cups Baby Spinach leaves
2/3 cup Marinara sauce (any will do, use your favorite)
1/4 cup minced garlic
1/4 cup dried garlic flakes
3 slices of lean Canadian Bacon, halved and sliced
4 slices of lean Black Forest Ham, cut in thirds and sliced
6 Artichoke Heart 1/4's (from jar in water, not 'marinated'), sliced thin
2 medium size Portabella mushrooms, sliced very thin
1 small red tomato, sliced thin
4 Pepperoncinis
Preparation:
Pre-heat oven to 450 degrees
In a small bowl, mix the Marinara and Minced Garlic thoroughly to create the sauce
Spread the sauce on the pizza crust
Spread the Quesadilla cheese on top of the sauce
Distribute the Spinach leaves in an even layer on top of the cheese
Place an even layer of the Canadian Bacon and Black Forest Ham on top
Distribute a layer of mushroom slices on top of the meat layer
Add a layer of tomato slices, followed by a layer of Artichoke Heart slices
Slice the stemp ends off of the Pepperoncinis, sprinkling the juice on the pizza before dicing the peppers
Sprinkle the dried garlic flakes on top, then add the Romano Cheese
Bake for 15 minutes and cut into slices, ENJOY!