Soppressata Pizza

7 ingredients
8 steps

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. 1
    In a bowl, mix Romano and fontina.
  2. 2
    Make pizza crust.
  3. 3
    While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust.
  4. 4
    Top with 1/8 peppers.
  5. 5
    Dollop 1/8 cup ricotta over each crust.
  6. 6
    Arrange 5 slices soppressata on each pizza.
  7. 7
    Sprinkle each with 1 1/2 tsp parsley.
  8. 8
    Rotate 3 to 4 minutes until bottom is evenly golden brown.

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