Pesto Pizza with Artichoke, Feta and Roasted Pepper

The healthiest way to enjoy pizza is using a thin crust and refraining from deli meats and excess cheese. This pizza has a lot of flavor from the vegetables and feta cheese. Use a pizza stone to create a crispier crust.

1. Preheat the oven to 400°f. Line a baking sheet with foil.

2. Place the pizza crust on the baking sheet, and spread the pesto evenly over the crust. Top with the artichokes, feta and mozzarella cheeses, roasted pepper and olives. Bake for 20 minutes, or until the pizza crust gets crisp and lightly browned. Cut into 8 wedges.

one 12-inch-round store-bought thin pizza

1/4 cup pesto
3 canned artichokes, drained and diced
1/4 cup crumbled feta cheese (about 1 oz)
3/4 cup shredded mozzarella cheese
1/2 cup diced roasted red pepper (about 1 small roasted red pepper)
1/4 cup diced black olives

Nutritional Analysis per Serving

Calories 204
Protein 10 g
Fat 7 g
Saturated Fat 2.1 g
Carbohydrates 27 g
Cholesterol 8 mg
Sodium 516 mg
Fiber 1.8 g

Prep Time: 10 minutes
Cook Time: 20 minutes

Make Ahead: Prepare earlier in the day, but bake just before serving.

Serves 8

Nutrition watch: One slice of whole wheat crust has about three times the fiber of white flour crust.