Hold the pepperoni (yes, we said it)! Prosciutto is much leaner and provides the same meaty satisfaction without the added grease. This whole-wheat pizza also trades mozzarella for goat cheese, so you still get creamy goodness but with 11 percent fewer calories. Pear and arugula give the pie a flavor punch — and some serious health benefits, including iron, phytonutrients, and vitamins A, C and K.
Prep time: 15 minutes
Cook time: 12 minutes
- 198 cal
- 4.5 g fat (3 g sat)
- 28 g carbs
- 495 mg sodium
- 5 g fiber
- 11 g protein
1 pound whole-wheat pizza dough
1 tablespoon olive oil
4 ounces low-fat crumbled goat cheese
3 cups fresh arugula
2 teaspoons chopped fresh thyme
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
3 ounces very thinly sliced prosciutto
1 ripe Bartlett pear, cored and thinly sliced
- Preheat oven to 450° F.
- Roll dough into a 14-inch circle on a floured surface. Transfer to a baking sheet or pizza stone. Brush dough evenly with oil and sprinkle evenly with cheese. Bake for 12 minutes or until crust is crisp and golden.
- In a large bowl, toss arugula with thyme, lemon juice and black pepper.
- Arrange prosciutto, pears and salad over the crust. Cut into 8 slices and serve.