Ingredients
| Quantity | Ingredients |
|---|---|
| 2 | (7-inch) individual refrigerated pizza crust dough |
| 2 tbsp | coarsely chopped walnuts |
| 1/2 cup | ) reduced-fat feta cheese |
| 1 tbsp | fat-free milk |
| 1 tsp | chopped fresh or 1/4 teaspoon dried oregano |
| 1/4 tsp | black pepper |
| 1 cup | trimmed arugula |
| 1 cup | shredded roasted chicken breast |
| 1 cup | chopped yellow tomato |
| 1/4 cup | chopped red onion |
| 1 tsp | white balsamic vinegar |
| 1/8 tsp | black pepper |
Directions
Bake pizza shells according to package directions, omitting fat.
While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 teaspoon pepper in a food processor; pulse to combine.
Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.
CALORIES 307 (32% from fat); FAT 10.4g (sat 2.8g,mono 1.8g,poly 4.8g); IRON 1.4mg; CHOLESTEROL 24mg; CALCIUM 94mg; CARBOHYDRATE 37g; SODIUM 486mg; PROTEIN 11.9g; FIBER 4.1g
Yield: 2 servings (serving size: 1 pizza)
While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 teaspoon pepper in a food processor; pulse to combine.
Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.
CALORIES 307 (32% from fat); FAT 10.4g (sat 2.8g,mono 1.8g,poly 4.8g); IRON 1.4mg; CHOLESTEROL 24mg; CALCIUM 94mg; CARBOHYDRATE 37g; SODIUM 486mg; PROTEIN 11.9g; FIBER 4.1g
Yield: 2 servings (serving size: 1 pizza)
Source: www.cookinglight.com