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Puttanesca Pizza

Categories: Quick to fix, Vegetarian
Type: Main Dishes

Puttanesca got its name from its zesty and tangy ingredients. This pizza certainly fits the bill.

Serves: 8 1 slice servings


  • 1 can (14 1/2 ounces) unsalted whole tomatoes, drained
  • 1 recipe Pizza Dough
  • 1 tablespoon plus 1 1/2 teaspoons grated nonfat or regular Parmesan cheese
  • 1 cup shredded reduced-fat mozzarella cheese
  • 1/4 cup sliced black olives
  • 1 tablespoon small capers
  • 3/4 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper

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  1. Place the drained tomatoes in a small bowl, and mash with a fork until coarsely crushed. Drain off any liquid that has accumulated, and set aside.
  2. Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 14-inch circle. (For a thick crust, roll the dough into a 12-inch circle.) Coat a 14-inch (or 12-inch) pizza pan with nonstick cooking spray. Place the dough on the pan, forming a slight rim around the edges. Set the crust aside for 5 to 10 minutes.
  3. Spread the tomatoes over the crust to within 1/2 inch of the edges. Sprinkle first the Parmesan and then the mozzarella over the tomatoes. Top with the olives and capers, and sprinkle with the Italian seasoning and red pepper.
  4. Bake at 425°F for about 10 minutes, or until the cheese is melted and the crust is lightly browned. Slice and serve immediately.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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