• 4 small bread shell pizza crusts
• 1 cup fresh basil, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup mayonnaise
• 1/4 cup milk
• 2 Tbs. plus 2 tsp. oil-packed sun-dried tomatoes, drained and chopped
• 4 scallions, thinly sliced
• 4 cups Romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese

Preheat oven to 425°F. Place pizza shells on a baking sheet. Sprinkle shells with half the chopped basil and half the feta cheese. Bake 12-15 minutes or until crust is golden brown. Combine next 4 ingredients and remaining basil and feta cheese in a bowl. Stir in chopped lettuce until well mixed. Divide lettuce mixture between hot pizzas and serve sprinkled with Parmesan cheese.

Per serving: calories 844, fat 50.9g, 54% calories from fat, cholesterol 55mg, protein 22.3g, carbohydrates 76.4g, fiber 5.6g, sugar 8.3g, sodium 1082mg, diet points 20.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.2, Fruit: 0.0, Bread: 4.5, Lean meat: 1.0, Fat: 8.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Beaujolais, Chenin Blanc, or Fumé Blanc.