Watercress-Topped Leek and Feta Pizzas

Preparation time: 8 minutes
4 servings
Cooking time: 15 minutes
450 calories per serving, 29% from fat

RealAge effect if eaten 12 times a year:
Packed with calcium and phytonutrients, each pizza makes your RealAge 8.7 days younger.

RealAge-effect ingredients:
Leeks, tomatoes (calcium, phytonutrients, lycopene, folic acid)

Ingredients:
• 2 large leeks
• Cooking oil spray
• 4 (6-inch) individual pizza crusts, such as Boboli brand
• 1⁄2 cup (4 ounces) prepared pizza sauce
• 4 large plum tomatoes, thinly sliced
• 1⁄2 teaspoon fennel seeds
• 3⁄4 cup crumbled feta cheese with sun-dried tomatoes, such as Saladena brand
• 1 cup packed coarsely chopped watercress sprigs, stems included
• 1 tablespoon raspberry vinegar

Preparation:
Heat oven to 450 degrees. Cut white and light green part of leeks into thin slices. Heat a large nonstick skillet over medium-high heat. Coat with cooking oil spray; add leeks. Stir-fry 3 to 4 minutes or until edges begin to brown.

Arrange pizza crusts on a large baking sheet; top with pizza sauce, leeks, and tomatoes. Crush fennel seeds slightly between your fingers and sprinkle over pizzas. Top with 1⁄2 cup of the feta cheese. Bake 8 to 10 minutes, or until crust is golden brown and cheese begins to melt.

In a medium bowl, toss watercress with vinegar; sprinkle over pizzas. Broil 3 to 4 inches from heat source for 1 to 2 minutes or until wilted. Remove from oven and sprinkle with remaining 1⁄4 cup feta cheese.

Substitutions:
One 12-inch pizza crust, such as Boboli Thin Crust brand, may replace the four individual crusts; and cider or sherry vinegar may replace raspberry vinegar.

Tips: Fruit vinegar cuts the richness of the cheese and adds another element of sweetness. Adding layers of flavor is a way to make this pizza especially good. Make sure you sauté the leeks until the edges brown; this is the beginning of caramelization, which shows the natural sweetness of the leeks.

Nutritional Analysis:
• Total fat (g) 14.9
• Sodium (mg) 1043
• Vitamin A (RE) 173
• Fat calories (kc) 134
• Calcium (mg) 310
• Beta-carotene (RE) 588
• Cholesterol (mg) 33
• Magnesium (mg) 36
• Vitamin C (mg) 26.6
• Saturated fat (g) 2.5
• Zinc (mg) 1.2
• Vitamin E (mg) 2.0
• Polyunsaturated fat (g) 4
• Selenium (mcg) 4
• Thiamin B1 (mg) 0.7
• Monounsaturated fat (g) 7.2
• Potassium (mg) 422
• Riboflavin B2 (mg) 0.8
• Fiber (g) 6.5
• Flavonoids (mg) 1.9
• Niacin B3 (mg) 6.0
• Carbohydrates (g) 84
• Lycopene (mg) 3.1
• Vitamin B6 (mg) 0.4
• Sugar (g) 3.9
• Fish (oz) 0
• Folic acid (mcg) 63
• Protein (g) 17
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.6

This Recipe was published in 'Cooking The RealAge Way - p158'