Watercress-Topped Leek and Feta Pizzas
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Preparation time: 8 minutes |
4 servings |
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Cooking time: 15 minutes |
450 calories per serving, 29% from fat |
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RealAge effect if eaten 12 times a year: |
RealAge-effect ingredients: |
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Packed with calcium and phytonutrients, each pizza makes your RealAge 8.7 days younger. |
Leeks, tomatoes (calcium, phytonutrients, lycopene, folic acid) |
ingredients
2 large leeks
Cooking oil spray
4 (6-inch) individual pizza crusts, such as Boboli brand
½ cup (4 ounces) prepared pizza sauce
4 large plum tomatoes, thinly sliced
½ teaspoon fennel seeds
¾ cup crumbled feta cheese with sun-dried tomatoes, such as Saladena brand
1 cup packed coarsely chopped watercress sprigs, stems included
1 tablespoon raspberry vinegar
preparation
Heat oven to 450 degrees. Cut white and light green part of leeks into thin slices.
Heat a large nonstick skillet over medium-high heat. Coat with cooking oil spray; add leeks. Stir-fry 3 to 4 minutes or until edges begin to brown.
Arrange pizza crusts on a large baking sheet; top with pizza sauce, leeks, and tomatoes. Crush fennel seeds slightly between your fingers and sprinkle over pizzas. Top with ½ cup of the feta cheese. Bake 8 to 10 minutes, or until crust is golden brown and cheese begins to melt.
In a medium bowl, toss watercress with vinegar; sprinkle over pizzas. Broil 3 to 4 inches from heat source for 1 to 2 minutes or until wilted. Remove from oven and sprinkle with remaining ¼ cup feta cheese.
substitutions: One 12-inch pizza crust, such as Boboli Thin Crust brand, may replace the four individual crusts; and cider or sherry vinegar may replace raspberry vinegar.
tips: Fruit vinegar cuts the richness of the cheese and adds another element of sweetness. Adding layers of flavor is a way to make this pizza especially good. Make sure you sauté the leeks until the edges brown; this is the beginning of caramelization, which shows the natural sweetness of the leeks.
nutritional analysis
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Total fat (g) 14.9 |
Sodium (mg) 1043 |
Vitamin A (RE) 173 |
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Fat calories (kc) 134 |
Calcium (mg) 310 |
Beta-carotene (RE) 588 |
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Cholesterol (mg) 33 |
Magnesium (mg) 36 |
Vitamin C (mg) 26.6 |
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Saturated fat (g) 2.5 |
Zinc (mg) 1.2 |
Vitamin E (mg) 2.0 |
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Polyunsaturated fat (g) 4 |
Selenium (mcg) 4 |
Thiamin B1 (mg) 0.7 |
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Monounsaturated fat (g) 7.2 |
Potassium (mg) 422 |
Riboflavin B2 (mg) 0.8 |
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Fiber (g) 6.5 |
Flavonoids (mg) 1.9 |
Niacin B3 (mg) 6.0 |
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Carbohydrates (g) 84 |
Lycopene (mg) 3.1 |
Vitamin B6 (mg) 0.4 |
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Sugar (g) 3.9 |
Fish (oz) 0 |
Folic acid (mcg) 63 |
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Protein (g) 17 |
Nuts (oz) 0 |
Vitamin B12 (mcg) 0.6 |