I love olives. If they had no calories, I would eat them by the bucket. Again, though, they are another ingredient that when eaten in moderation provides good fats our bodies do need. Here, I’ve used them to make pizza, another of my favorite foods. This throw-together meal will take significantly less time than waiting for takeout. And it’s especially great because you can stock the ingredients in your kitchen for that night when you just don’t have time to cook.

　　

Ingredients

makes 4 servings

　　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

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Place the crust on a baking sheet large enough for it to lie flat. Spread the sauce evenly over the crust to cover all but the outer 1/2 inch. Sprinkle the cheese evenly over the sauce, followed by the Kalamatas, green olives, capers, and red pepper flakes. Bake the pizza until the cheese melts and the crust is lightly crisped, 8 to 10 minutes. Let it stand 5 minutes, and then cut it into 8 slices and serve immediately.

　　

nutrition information

Step 3

Each (2-slice) serving has:

　　

Step 4

Calories: 268

　　

Step 5

Protein: 15g

　　

Step 6

Carbohydrates: 39g

　　

Step 7

Fat: 8g

　　

Step 8

Saturated fat: 3g

　　

Step 9

Cholesterol: 8mg

　　

Step 10

Fiber: 7g

　　

Step 11

Sodium: 897mg

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.