Okay Fat Asses!

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

That got your attention!  Uh hem..I had black forest cake for breakfast today and feel nice and guilty. But it was 6:30am and it was in the work refrigerator. I’m a sucker for chocolate!!! So with all the naughty NAUGHTY treats and drinks we had this holiday season, how about we have something healthier! I’m always searching for a tasty pizza recipe that my stomach will accept since I have gastritis. That’s a nice stomach issue that doesn’t allow for alcohol, spicy, or fats! Yes I miss Indian, Mexican and Thai food  booo hooooooo Chin up – hopefully it’s just one chin and not a double. Have a spectaular weekend!!!

 

Pear and Prosciutto Pizza

• 2  teaspoons  olive oil
• 2  cups  vertically sliced sweet onion
• 1  (12-ounce) prebaked pizza crust
• 1/2  cup  (2 ounces) shredded provolone cheese
• 1  medium pear, thinly sliced
• 2  ounces  prosciutto, cut into thin strips
• Dash of freshly ground black pepper
• 2  tablespoons  chopped walnuts, toasted
• 1 1/2  cups  baby arugula leaves
• 1  teaspoon  sherry vinegar

Preparation

1. Preheat oven to 450°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Calories 446
Fat 18.8g
Protein 16.8g
Carbs 55.5g

Ideas are like pizza dough, made to be tossed around.  – Anna Quindlen

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html