Pizza Perfection!

By Miriam Rubin

We cut calories, added belly-slimming MUFAs (monounsaturated fatty acids), and turned this splurge into a slice of diet heaven

Four-Veggie Pizza

TIME: 35 minutes +standing time

SERVINGS: 4

• 1 thin whole wheat pizza crust (12" diameter), we used Boboli
• 1/4 c sun-dried tomato pesto (MUFA)
• 1 sm zucchini, sliced (1c)
• 1 med orange or yellow bell pepper, cut into thin strips (about 1 c)
• 1 c sliced cremini or button mushrooms
• 1/2 med red onion, thinly sliced (1/2c)
• 2 tsp olive oil
• 2 oz fresh mozzarella cheese, thinly sliced
• 2 Tbsp grated Parmesan cheese
• 3/4 c quartered grape or cherry tomatoes
• 1/2 c thinly sliced fresh basilleaves

1. Preheat oven to 425°F. Put crust on baking sheet or pizza pan. Spread crust with pesto.
2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and sauté until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
3. Top crust evenly with cheeses. Arrange sautéed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.

Nutritional info per serving (1/4 pizza) 301 cal, 16 g pro, 42 g carb, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg chol, 600 mg sodium*

Flat Belly BONUS
Got leftover sun-dried tomato pesto? Add it to tomato sauce to boost the MUFA content of your favorite pasta dish.

Southwestern Shrimp Pizza

TIME: 30 minutes + standing time
SERVINGS: 4

• 1 thin whole wheat pizza crust (12" diameter), we used Boboli
• 8 oz med shrimp, peeled, deveined, and tails removed
• 3/4 tsp ground cumin
• 1/4-1/2 tsp ground ancho chile pepper
• 1/4 c tomato sauce
• Pinch of ground red pepper (optional)
• 3 plum tomatoes (about 12 oz), sliced crosswise and drained on paper towels
• 1/2 med sweet white onion, thinly sliced (1 c)
• 2 Tbsp canned diced mild green chiles, rinsed and drained
• 2 oz reduced-fat shredded pepper-Jack cheese
• 1 med firm-ripe Florida avocado, chopped (1 c), MUFA

1. Preheat oven to 425°F. Put pizza crust on baking sheet or pizza pan.
2. Mix shrimp with cumin and ancho chile pepper in small bowl.
3. Spread tomato sauce evenly on crust and sprinkle with ground red pepper (if using). Top with tomatoes, onion, and green chiles. Distribute shrimp over pizza and sprinkle evenly with cheese. Bake 20 to 23 minutes until shrimp are firm and opaque.
4. Top pizza with avocado and let stand 10 minutes before cutting into 8 slices.

Nutritional info per serving (2 slices) 408 cal, 27 g pro, 47 g carb, 10 g fiber, 15.5 g fat, 4 g sat fat, 96 mg chol, 677 mg sodium*

Flat Belly BONUS
Our recipes follow the blueprint for lightened-up pizza: whole wheat crust, sensible amounts of cheese, and low-cal, healthful toppings.