• 2 tsp. olive oil
• 1/2 green bell pepper, cut into thin strips
• 1 fresh jalapeño pepper, seeded and minced (wear rubber gloves)
• 7 ounces bottled roasted red bell peppers, drained and puréed
• 1 baked cheese pizza crust
• 1 cup shredded mozzarella cheese

Preheat oven to 425°F. Heat oil in a heavy nonstick pan over medium high heat. Sauté green pepper and jalapeño 2-3 minutes, or until softened. Remove from heat. Spread roasted pepper purée over pizza crust and top with green peppers. Sprinkle with cheese. Bake 10-12 minutes, until cheese is melted and crust is golden.

Per serving: calories 311, fat 14.3g, 41% calories from fat, cholesterol 15mg, protein 13.2g, carbohydrates 33.7g, fiber 2.1g, sugar 6.8g, sodium 405mg, diet points 7.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 1.7, Lean meat: 1.1, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Chianti.