These pizza fingers have a crust thin enough to allow the toppings to shine yet firm enough so they don't fall off.
- Portion size 44 servings
- Credits : Holiday Best 2005
Ingredients
Method
Line 2 rimmed baking sheets with parchment paper or grease; set aside.In sieve, drain spinach; press out moisture. Set aside.
Cut dough in half; roll each half to 11- x 7-inch (28 x 18 cm) rectangle. Place on prepared pans. Spread pesto over each, leaving oe-inch (5 mm) border. Sprinkle each with spinach, red peppers, goat cheese and pepper. (Make-ahead: Freeze until firm, about 2 hours. Wrap in plastic wrap then heavy-duty foil and freeze for up to 2 weeks. Unwrap and bake frozen,
adding 5 minutes.)
Bake, 1 sheet at a time, in bottom third of 450°F (230°C) oven until crust is crisp and golden, about 15 minutes. Cut into 3- x 1-inch (8 x 2.5 cm) fingers.
Nutritional facts PER PIECE: about
- Sodium 175 mg
- Protein 3 g
- Calories 69.0
- Total fat 3 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 13.0
