SOPPRESSATA PIZZA

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Reference:

SELF, September 2004

Prep:

Active time: 25 min Start to finish: 25 min

Servings:

Makes topping for 8 individual pizzas.

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Submitted by:

Foodie

Ingredients

3/4

cup grated lowfat Romano

3/4

cup grated lowfat fontina

cups bottled roasted red peppers

cup lowfat ricotta

ultrathin slices soppressata (or other Italian salami), about 4 oz

1/4

cup chopped fresh parsley

Directions

In a bowl, mix Romano and fontina. Make pizza crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.

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