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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 8 |
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This recipe came to me online from the Prevention Magazine. I gave it a try to test it on my pizza-loving family. Big hit, and nearly endless possibilities for making it your own. Ingredients:
1/2 cup dry-packed sun-dried tomato |
1 tablespoon fresh lemon juice |
2 cups swiss chard, chopped and lightly tossed with about |
1 tablespoon minced garlic, and |
3 dashes olive oil |
1 (12 inch) whole wheat pizza crusts (12 inch diameter, we used thin crust boboli) |
5 kalamata olives, pitted and chopped. (i used a handful) |
3 ounces mild feta cheese, crumbled |
2 teaspoons fresh oregano leaves |
Directions:
1. Preheat oven to 400°F, preferably with a pizza stone inside. Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Brain and chop.
2. Squeeze lemon juice onto greens and then scatter greens onto pizza crust. Top with tomatoes and olives, crumble feta on top and sprinkle with oregano.
3. Bake 12 minutes directly n rack or pizza stone or until cheese is soft and golden in spot and crust is crisp.
4. Nutritional info per serving 162 cal, 8 gr pro, 21 g carb, 7 gr fat, 2 g sat fat, 6 mg chol, 4 g fiber, 502 mg sodium.
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