Makes 2 servings (2 bagel pizzas each)
2 whole wheat bagels or use Orowheat mini bagels
1/3 cup bottled pizza sauce (or 2 tablespoons pesto or light garlic & herb spreadable cheese)
2/3 cup shredded reduced fat mozzarella cheese
2 teaspoons extra virgin olive oil
1 1/2 cups sliced mushrooms (button, crimini, or baby Portobello)
2 cups fresh spinach leaves
2 teaspoons minced garlic
Black pepper to taste
Cut whole wheat bagels in half with serrated knife to make 4 pizza crust circles and place them, cut side up, on a baking sheet. Spread about 1 1/2 tablespoons of pizza sauce (or 1/2 tablespoon of pesto or light garlic & herb cheese spread) over each pizza half.
Top each bagel half with a fourth of the shredded cheese.
Begin heating a medium nonstick frying pan over medium-high heat and add olive oil. When oil is hot, add the sliced mushrooms and sauté, stirring often, until cooked and lightly browned. Stir in the spinach leaves and minced garlic and continue to stir and sauté until the spinach is bright green but shrunken down (about 1 minute). Add black pepper to taste.
Spread the spinach and mushroom mixture evenly over the pizza halves and broil about 4-inches from the heat until cheese is bubbling (watch carefully).
Per serving (using pizza sauce): 452 calories, 25 g protein, 62 g carbohydrate, 12.5 g fat, 4.7 g saturated fat, 4.8 g monounsaturated fat, 3 g polyunsaturated fat, 21 mg cholesterol, 11.5 g fiber, 836 mg sodium. Calories from fat: 25 percent. Omega-3 fatty acids = .2 grams, Omega-6 fatty acids = 2.8 grams
Note: Banded patients should only eat half serving