Sun-Dried Tomato and Herb Pizza

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

6 servings

Ingredients:

1 package (10 ounces) ready-to-serve thin pizza crust4 ounces fat-free cream cheese
1 tablespoon Gourmet Parmesan Italian dressing mix
1/2 cup sun-dried tomatoes, chopped and re-hydrated
6 water packed artichoke hearts, coarsely chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1/2 cup reduced-fat Monterey jack cheese (6g fat per ounce), shredded
1/2 cup shredded part-skim mozzarella cheese (6g fat per ¼ cup)

Directions:

1. Preheat oven to 450 degrees.
2. Place pizza crust on ungreased cookie sheet.
3. In a small bowl combine cream cheese and dressing mix. Spread evenly over pizza crust.
4. Top with next 6 ingredients, (tomatoes, artichokes, basil, oregano, and cheeses).
5. Bake 8-10 minutes or until cheese is melted.

Nutrition Facts:

223 calories, 30g carbohydrate, 12g protein, 5.7g fat, 2.2g saturated fat, 10mg cholesterol, 1.8g dietary fiber, 729mg sodium

Source:

Adapted recipe by Jennifer Parham, RD, LD