SMART SUBSTITUTION Whole-wheat tortillas contain fewer calories than traditional pizza crusts, and they crisp quickly in the oven. Topping each round with just a sprinkle of part-skim mozzarella and a few shavings of pecorino cheese also results in a lighter pizza. Complete the low-calorie meal with an arugula salad.

　　

Ingredients

serves 4

　　4 whole-wheat tortillas (8-inch)

　　1 tablespoon olive oil

　　2 cans (14.5 ounces each) diced tomatoes, drained

　　3 ounces part-skim mozzarella cheese, coarsely grated

　　1 ounce Pecorino Romano cheese, shaved with a vegetable peeler

　　1/4 cup pitted Kalamata olives, halved lengthwise

　　1/4 teaspoon red-pepper flakes

　　2 teaspoons balsamic vinegar

　　Coarse salt and ground pepper

　　2 bunches arugula (about 8 ounces total), thick stems removed, washed well and dried

　　1/2 cup fresh basil leaves, torn

　　

Step 1

Preheat oven to 450°F, with racks in upper and lower thirds. Arrange tortillas on two rimmed baking sheets; brush tops with a total of 1 teaspoon oil. Dividing evenly, layer tortillas with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and edges are browned, 13 to 15 minutes, rotating sheets from top to bottom and front to back halfway through.

　　

Step 2

Meanwhile, in a medium bowl, whisk together remaining 2 teaspoons oil and the vinegar; season vinaigrette with salt and pepper.

　　

Step 3

When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 310

　　

Step 6

Fat: 13.9g (4.2g Saturated Fat)

　　

Step 7

Protein: 14g

　　

Step 8

Carbohydrates: 33g

　　

Step 9

Fiber: 4.9g

　　Everyday Food: Light