Salad Bar Pizza

Photo: Oxmoor House
Look for pliable sun-dried tomatoes on the salad bar or in the produce section of your supermarket, rather than the bottled ones packed in oil. If your market’s salad bar doesn’t have artichoke hearts, buy a can of artichokes packed in water. If you want to cut down on the heat of this pie, use only 1 or 2 pepperoncini.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 289
Fat 13.6 g
Satfat 6.1 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 12.1 g
Carbohydrate 32 g
Fiber 6 g
Cholesterol 13 mg
Iron 1.2 mg
Sodium 813 mg
Calcium 155 mg

Ingredients

1 (12-inch) ready-to-bake whole-wheat pizza crust
1/4 cup commercial pesto
3/4 cup (3 ounces) shredded provolone cheese
16 sun-dried tomatoes packed without oil, chopped
1 cup chopped drained quartered artichoke hearts
4 pickled pepperoncini peppers, drained, stemmed, and chopped
2 tablespoons tablespoons sliced pitted ripe olives
1/4 cup finely grated Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 450°.

2. Place crust on a large baking sheet. Spread pesto over crust to within 1/2 inch of edge. Sprinkle provolone cheese and remaining ingredients over pesto in the order given.

3. Bake at 450° for 12 minutes or until crust is crisp. Cool 5 minutes; cut into 6 wedges.

Note:

ON THE SIDE: Bring home sliced cucumbers from the salad bar at your supermarket, and dress them with rice vinegar and a little salt. Some sesame seeds sprinkled on top are a nice garnish.

Bruce Weinstein and Mark Scarbrough,

Cooking Light The Complete Quick Cook

January 2012