Tuscan Pizza

Name: Tuscan Pizza
Ingredients: 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

7 ingredients

15 steps

Ingredients

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

Directions

1

Preheat the oven to 450F.
2

Place the crust on a baking sheet large enough for it to lie flat.
3

Spread the sauce evenly over the crust to cover all but the outer 1/2 inch.
4

Sprinkle the cheese evenly over the sauce, followed by the Kalamatas, green olives, capers, and red pepper flakes.
5

Bake the pizza until the cheese melts and the crust is lightly crisped, 8 to 10 minutes.
6

Let it stand 5 minutes, and then cut it into 8 slices and serve immediately.
7

Each (2-slice) serving has:
8

Calories: 268
9

Protein: 15g
10

Carbohydrates: 39g
11

Fat: 8g
12

Saturated fat: 3g
13

Cholesterol: 8mg
14

Fiber: 7g
15

Sodium: 897mg