Yield: 12 servings, 1 slice each
Ingredients: 2 tubes (10 oz. each) pizza crust dough1 tsp. Italian seasoning1 tsp. garlic powder2 tsp. crushed red pepper flakes, optional1 C. fat-free shredded mozzarella cheese, divided use1 1/2 C. shredded 6 cheese Italian blend, divided use1 can (15 oz.)pizza sauce2/3 C. chopped sun-dried tomatoes, chopped and rehydrated1 can (2.25 oz.) sliced olive, drained1 can (14 oz.) quartered artichoke hearts, drained and chopped1 small purple onion, sliced into thin rings1 can (2.5 oz.) sliced mushrooms, drained1 pkg. (6 oz.) Italian seasoned cooked chicken strips2 T. shredded Romano cheese
Directions: Preheat oven to 425 degrees. Press pizza dough into 2 9x13-inch baking dishes. Press dough up sides of dishes at least 2 inches to form and edge crust. In a small bowl combine Italian seasoning, garlic and red pepper flakes. Press mixture into crust edges. Bake for 8-10 minutes. In a medium bowl combine fat-free mozzarella and 6 cheese Italian blend. Set aside. Spread pizza sauce evenly over both cooked crusts. Sprinkle each pizza with 1 cup of the cheese mixture. Top pizzas evenly with the remaining toppings. Sprinkle with remaining cheese. Bake 5-10 minutes or until the cheese is melted.
Nutrition Facts: 225 calories, 28g carbohydrate, 14g protein, 6g fat, 2.5g saturated fat, 19mg cholesterol, 2.4g dietary fiber, 813mg sodium. Exchanges per serving: 1 1/2 starch, 1 1/2 lean meat, 1 vegetable
Source: Rachel Cly, RD, LD, Siegfried Health Center, St. John Medical Center