• 2 cups flour
• 3 cups cold water
• 1 package active dry yeast
• 1 cup olive oil
• 1 tsp. sugar
• 1 lb. crushed tomatoes
• 1 Tbs. olive oil
• 1 garlic clove
• 1 lb. Jarlsberg cheese
• 4 cups fresh mushrooms, sliced
• 3 cups pitted black olives, sliced
• 1/2 lb. artichoke hearts, sliced

Directions In a large bowl mix water with olive oil and flour. Then add the sugar and yeast to make a smooth dough. Let the dough raise to double its size in a warm place (approx 30 min.) Knead and roll into 12 pieces (for each batch of 12). Flatten them out with a rolling pin. Make the tomato sauce by mixing together the tomatoes, garlic and 1 tablespoon olive oil for every 12 mini pizzas. Divide the sauce on each mini pizza. Cover with the grated Jarlsberg and garnish with mushrooms. Broil for 3 minutes, preferably on a pizza stone. Top with black olives and artichoke hearts and serve with olive oil and balsamic vinegar.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 452, fat 33.6g, 65% calories from fat, cholesterol 35mg, protein 15.0g, carbohydrates 24.9g, fiber 3.9g, sugar 3.6g, sodium 457mg, diet points 11.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.9, Lean meat: 1.5, Fat: 5.9, Sugar: 0.0, Very lean meat protein: 0.0

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