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

Recipe notes

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