Healthy bonus: Vitamin A and lycopene from the red peppers

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

　　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

　　13.4 g fat (3.8 g saturated fat)

　　53.8 g carbohydrates

　　19.9 g protein

　　#### Nutritional analysis provided by Self