Ricotta, Leek and Olive Pizzetta

Pizzetta layered with sautéed leeks, plum tomatoes, Kalamata olives and ricotta cheese

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

Ingredients

Prepare

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!

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.

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.