Wednesday, March 18, 2009

Walnut Pizza with Arugula and Yellow Tomatoes

You can also use red tomatoes and spinach for this salad-topped pizza.

2 servings (serving size: 1 pizza)
* 2 (7-inch) individual refrigerated pizza crust dough (such as Mama Mary's)
* 2 tablespoons coarsely chopped walnuts
* 1/2 cup (2 ounces) reduced-fat feta cheese
* 1 tablespoon fat-free milk
* 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
* 1/4 teaspoon black pepper
* 1 cup trimmed arugula
* 1 cup shredded roasted chicken breast
* 1 cup chopped yellow tomato
* 1/4 cup chopped red onion
* 1 teaspoon white balsamic vinegar
* 1/8 teaspoon black pepper

Bake pizza shells according to package directions, omitting fat.

While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 teaspoon pepper in a food processor; pulse to combine.

Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.

Nutritional Information
Calories: 307 (32% from fat)
Fat: 10.4g (sat 2.8g,mono 1.8g,poly 4.8g)
Protein: 11.9g
Carbohydrate: 37g
Fiber: 4.1g
Cholesterol: 24mg
Iron: 1.4mg
Sodium: 486mg
Calcium: 94mg

recipes by:Cooking Light
Randy Mayor; Melanie J. Clarke


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