 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Healthy bonus: Vitamin A and lycopene from the red peppers Ingredients:
3/4 cup grated lowfat romano |
3/4 cup grated lowfat fontina |
2 cups bottled roasted red peppers |
1 cup lowfat ricotta |
40 ultrathin slices soppressata (or other italian salami), about 4 oz |
1/4 cup chopped fresh parsley |
grilled pizza crust |
Directions:
1. In a bowl, mix Romano and fontina. Make pizza crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.
2. Nutritional analysis per serving: 405 calories, 13.4 g fat (3.8 g saturated fat), 53.8 g carbohydrates, 19.9 g protein, Nutritional analysis provided by Self
|
|