Tuscan Pizza
- 1 (10-ounce) Boboli whole-wheat pizza crust
- 2/3 cup low-fat pizza or marinara sauce (lower-sodium, if possible)
- 3 ounces (about 1 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)
- 7 pitted Kalamata olives, sliced crosswise
- 5 green Spanish olives (sometimes called Manzanillas), sliced crosswise
- 2 teaspoons drained capers
- 1/8 to 1/2 teaspoon crushed red pepper flakes, or more to taste
- Preheat the oven to 450F.
- Place the crust on a baking sheet large enough for it to lie flat.
- Spread the sauce evenly over the crust to cover all but the outer 1/2 inch.
- Sprinkle the cheese evenly over the sauce, followed by the Kalamatas, green olives, capers, and red pepper flakes.
- Bake the pizza until the cheese melts and the crust is lightly crisped, 8 to 10 minutes.
- Let it stand 5 minutes, and then cut it into 8 slices and serve immediately.
- Each (2-slice) serving has:
- Calories: 268
- Protein: 15g
- Carbohydrates: 39g
- Fat: 8g
- Saturated fat: 3g
- Cholesterol: 8mg
- Fiber: 7g
- Sodium: 897mg
crust, lowfat pizza, mozzarella cheese, olives, green spanish olives, capers, red pepper
Taken from www.epicurious.com/recipes/food/views/tuscan-pizza-375511 (may not work)