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