Soppressata Pizza

Name: Soppressata Pizza
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; Grilled Pizza Crust

August 20, 2004

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

Grilled Pizza Crust

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

TagsPizza Bell Pepper Vegetable Soppressata Salami Cured Meat Meat Ricotta Cheese Dairy Fontina Main Dinner Nut Free Quick Easy 30 Minutes or Less Grilling Self

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