Mindful Sodexo 
Pizzetta layered with sautéed leeks, plum tomatoes, Kalamata olives and ricotta cheese
Nutrition Facts:
Calories: 220, Protein: 8 g, Sat. Fat: 2.5 g , Sodium: 460 mg , Fiber: 3 g
Prep Time: 10 to 15 minutes Cook time: 20 to 25 minutes Yield: 4 servings; 1 pizzetta per serving Difficulty level: Easy
Ricotta, Leek and Olive Pizzetta
Ingredients
Prepare
Ricotta, Leek and Olive Pizzetta
- 1 cup chopped Roma tomatoes
- 4 teaspoons crushed red pepper flakes
- 4 (6-inch) whole grain flatbreads
- 1/2 cup part-skim ricotta
- 1/2 cup Sauteed Leeks
- 1/4 cup drained and chopped kalamata olives
- 1/4 cup basil, cut into thin ribbons
- 1. Preheat the convection oven to 350 degrees Fahrenheit (or the standard oven to 400 degrees Fahrenheit).
- 2. In a small bowl, toss the diced tomatoes with the red wine vinegar and crushed red pepper.
- 3. Evenly spread 2 tablespoons ricotta cheese to 1/4-inch from the edge of each flatbread.
- 4. In order, evenly top with:
- 2 tablespoons sautéed leeks
- 1 tablespoon chopped olives
- 1/4 cup diced tomatoes. - 5. Bake for 10 to 12 minutes or until the cheese is golden brown and the leeks begin to crisp.
- 6. Remove from the oven and cut as desired. Garnish each pizzetta with 1 tablespoon of fresh basil. Enjoy immediately!
Sauteed Leeks
- 1 cup leek, white parts only, sliced into very thin half-moons
- 1. Thoroughly wash the sliced leeks in cold water to remove sand or dirt.
- 2. eheat a skillet over medium-high heat.
- 3. Add nonstick pan spray and leeks when the skillet is hot.
- 4. Cook the leeks for 2 to 3 minutes until translucent. Reduce the heat to medium and cook for 3 minutes until the leeks are soft. Remove the leeks from the heat and set aside to cool slightly.
Chef Tips:
- The sliced green portions of a leek can be used in soups or as a sautéed side dish. They also make an excellent addition to soups and broths.
