Ramblings of an amateur enthusiast

A collection of recipes from all over the place jumbled together in one place

Sunday, June 5, 2011

Asparagus and Blue Cheese Pizza

16 oz. of ready-to-bake pizza dough
4 oz. of light whipped cream cheese
4 oz. of crumbled fresh salem blue cheese
12 oz. of asparagus spears, trimmed and chopped into bite-size pieces

Preheat oven to 375 F.

Spread pizza dough over pizza stone or cookie sheet sprayed with cooking spray.  Spread the cream cheese over the dough (I let mine sit at room temperature for a bit to make it easier to spread).  Top with chopped asparagus and then sprinkle blue cheese over entire pizza.  

Bake for about 20-25 minutes until cheese is bubbly and the crust is starting to brown.

Serves:  4
Serving:  1/4 pizza

Calories:  428
Fat: 16g
Carbs:  53g
Protein:  21g

Mexican Pizza

1 Package of ready-to-bake whole wheat pizza dough (16 oz)
1 container of salsa- your choice (I used the Salsa Especial from Trader Joes)- (30 g)
3 cups of Mexican shredded cheese
15 oz of black beans- rinsed and drained

Preheat oven to 400 F.

Spread pizza dough evenly over a cookie sheet or pizza stone.  Top with salsa, spread evenly over dough extending to almost the edges, sprinkle with the cheese and then top with the black beans.

Bake for about 15 minutes or until cheese is bubbly and edges of pizza dough are starting to brown.

Serves:  4
Serving:  1/4 of the pizza

Calories:  445
Fat:  13g
Carbs:  67
Protein:  18g