Healthy bonus: Vitamin A and lycopene from the red peppers
Recipe information
Yield
Makes topping for 8 individual pizzas
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
Preparation
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.
Nutrition Per Serving
Nutritional analysis per serving: 405 calories
13.4 g fat (3.8 g saturated fat)
53.8 g carbohydrates
19.9 g protein
3.5 g fiber
#### Nutritional analysis provided by Self
