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 Marinara Sauce
6 oz cooked shrimp
~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
1/2 fresh tomato, thinly sliced
12 Jumbo black olives, sliced
Italian herb seasoning and pink himalayan salt to taste
6 oz cooked shrimp
~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
1/2 fresh tomato, thinly sliced
12 Jumbo black olives, sliced
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 marinara sauce on the pizza.
Follow with sprinkling the Queso Shredded Cheese evenly.
Next layer the Spinach, fresh tomatoes, canned tomatoes, artichoke hearts, olives, garlic flakes and shrimp ... 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)
Next layer the Spinach, fresh tomatoes, canned tomatoes, artichoke hearts, olives, garlic flakes and shrimp ... 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)