From Paulette Vickery's Recipe Collection

WW: ALFRADO PITZA

main dish

1 cup skim milk
1 tablespoon flour
1 each onion, chopped
2 each whole cloves
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
6 cup trimmed, cleaned spinach
1/4 cup parmisan cheese
1 lb refrigerator pitza dough
3 each large plum tomatoes, sliced
2 cup low fat motzarella cheese

Preheat oven to 350 degrees. Spray a 15 inch pitza pan with pam. In a large nonstick sauce pan combine 2 tablespoons milk with flour and stir until smooth. Stir in the remaining milk, onion, cloves, nutmeg, and pepper. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 4 minutes. Remove from heat and discard cloves. Add spinach and parmisan cheese, stir until spinach is moistened and slightly wilted. Press pitza dough into the bottom of the prepared pitza pan. Pinch the edges to form a rim. Spread the spinach mixture evenly over the dough. Top with the tomatoes and motzarella cheese. Bake until the crust is browned and the cheese is golden, 12-15 minutes. Per serving: calories 261, total fat 8 G, saturated fat 4 G, cholesterol 19 MG, sodium 542 MG, carbohydrate 33 G, fiber 2 G, protein 15 G, calcium 301, points 5.

Yield: 8 servings



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