Swiss Chard Asparagus Crusted Pizza
PREP 40 minutes
BAKE 10 minutes at 400°F
BROIL 4 minutes
STAND 3 minutes
SERVES 4
See Also: Steak and Pepper Pasta Salad Recipe
Ingredients:
- Nonstick cooking spray
- 10 oz. fresh Swiss chard or spinach
- 2 tsp. olive oil
- 2⁄3 cup finely chopped red onion
- 4 cloves garlic, minced
- 1⁄8 tsp. salt
- 6 oz. fresh asparagus, trimmed and cut into 1⁄4-inch pieces
- 2 eggs, lightly beaten
- 1 egg white
- 1⁄4 tsp. dried oregano, crushed
- 1⁄4 tsp. black pepper
- 1⁄8 tsp. ground nutmeg
- 1 1⁄2 cups cooked brown rice, cooled
- 3 Tbsp. grated
- Parmesan cheese
- 1 cup shredded
- Havarti cheese (4 oz.)
- Desired pizza toppings
See Also: Zucchini and Sage Crusted Pizza Recipe
Directions:
- Preheat oven to 400°F. Line a large baking sheet with foil. Coat foil with cooking spray.
- If using Swiss chard, separate leaves from stems. Cut stems and leaves into bite-size pieces, keeping them separate.
- In a large nonstick skillet heat oil over medium-high heat. Add onion, garlic, and salt; cook 2 minutes. If using chard, add stems; cook 5 minutes, stirring frequently. Add chard leaves or spinach; cook about 5 minutes or until chard or spinach is wilted and moisture is nearly evaporated, stirring occasionally. Add asparagus; cook and stir about 3 minutes more or until asparagus is crisp-tender. Spread mixture on a plate to cool slightly.
- For crust, in a bowl combine the next five ingredients (through nutmeg). Stir in rice, Parmesan, and chard mixture. Spoon mixture onto the prepared baking sheet. Using your hands, press into a 12-inch circle. Bake 10 minutes. Remove from oven.
- Preheat broiler. Broil crust 4 to 5 inches from the heat 1 to 2 minutes or just until golden brown. Sprinkle with Havarti cheese. Broil 1 minute more. Remove from broiler. Let stand 3 minutes.
- Top with desired pizza toppings. Broil 2 to 3 minutes more or until toppings are heated and cheese(s) (if using) is melted. Cut into wedges.
NUTRITION
Per Serving 406 cal., 22 g fat (11 g sat. fat), 142 mg chol., 837 mg sodium, 29 g carb., 5 g fiber, 5 g sugars, 25 g pro.
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