Raw spinach or kale leaves make a surprising pesto for this good-for-you pizza. Because you use premade English muffins rather than a traditional crust, these can be prepared quickly for weeknight dinners or lunch.
4 sprouted 100% whole grain English muffins, split
4 ounces sliced button or cremini mushrooms
2 plum tomatoes, seeded and chopped
1/2 cup shredded part-skim mozzarella cheese
Preheat the oven to 425°F. Place kale, walnuts, yeast, lemon juice, 2 tablespoons water, garlic and pepper in the bowl of a food processor and pulse until you have a coarse paste. Arrange muffin halves on a large baking sheet. Spread kale pesto on muffins and top with mushrooms, tomatoes and cheese. Bake until muffins are crisp and cheese is melted, 20 to 25 minutes.
Per Serving: Serving size: 2 English muffin halves, 350 calories (150 from fat), 16g total fat, 2.5g saturated fat, 10mg cholesterol, 250mg sodium, 39g carbohydrates, (9 g dietary fiber, 2g sugar), 17g protein.
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