Ricotta Pesto Pizza
Source: Spice it up! Summer 2013

  • Serves 2
  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • 425°F

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Ingredients

Adjust Servings:
2 white flour tortillas 7 inches (16.5 cm) diameter or any permitted white flour flat bread or pita
Pesto
1/3 cup basil
1/3 cup parsley
1 garlic clove
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon ground black pepper
1 1/2 tablespoons ricotta cheese (10% MF)
Topping:
1 teaspoon extra virgin olive oil
1/3 cup leeks washed and sliced
180 g chicken breast, uncooked, thinly sliced (you can use already cooked leftover poultry or meat. In that case, there is no need for frying. Just put the slices on the tortillas as described in step 4.)
1 cup crimini mushrooms washed and sliced
1/8 teaspoon ground black pepper
Garnish:
2 teaspoons parmesan cheese

Nutrient Analysis

PER SERVING:

1 pizza


RENAL EXCHANGE:

1 Starch + 3 Protein + 1 Vegetable


Calories
327Kcal
Protein
26g
Carbohydrates
23g
Fibre
1.9g
Total Fat
14g
Saturated Fat
3g
Cholesterol
60mg
Sodium
260mg
Potassium
499mg
Phosphorus
266mg

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Ricotta Pesto Pizza:
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Ingredients

  • Pesto

  • Topping:

  • Garnish:

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Preparation

1
Done

Preheat oven to 425°F (conventional oven).

2
Done

Place all pesto ingredients in a food processor or blender and puree.

3
Done

Heat olive oil in a frying pan over medium heat and sauté the leeks until they soften. Add chicken, mushrooms and season with black pepper. Continue to sauté until the chicken is cooked and the mushrooms take on a reddish brown colour (10 minutes).

4
Done

Place tortillas on a cookie sheet. Divide the pesto between the 2 tortillas and spread to cover the surface. Add the chicken, mushroom and leek mixture. Sprinkle with parmesan cheese.

5
Done

Bake for approximately 10 minutes or until tortillas are crisp.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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