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4 individual-size pizza shells
3 tablespoons olive oil
1 leek, halved lengthwise and chopped
2 cloves garlic, minced
2 cups fresh spinach, stems picked off
1 cup white pea beans, soaked and cooked
OR
1 cup canned white pea beans, drained and rinsed
8 sun-dried tomatoes, thinly sliced
1 1/2 cups shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh oregano, finely chopped
OR
1 teaspoon dried oregano
Servings: 4
Preheat oven to 350 degrees F (180 degrees C).

In a medium skillet, heat 1 tablespoon (15 mL) olive oil. Add chopped leeks and sauté over medium heat for about 5 minutes or until tender. Add garlic and continue to sauté slowly for five more minutes. Do not brown. Remove from pan and set aside.

Turn heat to high and add spinach to pan. Cover and cook spinach just until it wilts (about 1 minute). Remove spinach from pan and rinse in cold water. Gently squeeze leaves to remove excess water. Set aside.

Brush pizza shells with 2 tablespoons (25 mL) olive oil. Spread one quarter of the Mozzarella cheese evenly over each pizza shell. Next, layer spinach leaves over the Mozzarella cheese and top with white beans and sun-dried tomatoes. Finally, layer the leek and garlic mixture and sprinkle each pizza with Parmesan cheese, chives and oregano. Bake approximately 10 minutes.



Notes: • An excellent source of vitamin A, thiamin, niacin, folate, vitamin C, iron, calcium, phosphorus, magnesium and zinc.
• A very high source of dietary fibre.
 
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