Cooking Light Night #4

Believe it or not, this makes even better leftovers. The homemade pizza sauce is amazing! To be honest, I wasn't that crazy about the salad but it was very light and fresh. Other's might like it and the dressing keeps overnight and doesn't wilt the salad. I'm not a huge fan of Garbanzo beans so if I make again, I might leave those out and substitute in some olives.

Roasted Pepper Pesto-Tomato Pizza

1 large garlic clove peeled

1 cup basil leaves

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons tomato paste

1 1/2 tablespoons water

1 teaspoon sugar

1 teaspoon extra-virgin olive oil

1 (5.2-ounce) bottle roasted red bell peppers, drained

1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

3 plum tomatoes, thinly sliced (about 6 ounces)

1/2 teaspoon dried oregano

Preheat oven to 450°.
Drop garlic through food chute with food processor on; process until minced. Add basil and next 6 ingredients (basil through bell peppers), and process until smooth, scraping sides of bowl once.
Place pizza crust on a baking sheet. Spread pepper mixture over pizza crust, leaving a 1/2-inch border; sprinkle with mozzarella. Arrange the tomato slices in a single layer on top of the cheese. Bake at 450° for 10 minutes. Sprinkle pizza with oregano.Yield: 6 servings (serving size: 1 slice)

CALORIES 285 (28% from fat); FAT 8.7g (sat 3.9g,mono 3.4g,poly 0.9g); IRON 2.7mg; CHOLESTEROL 12mg; CALCIUM 376mg; CARBOHYDRATE 37.2g; SODIUM 611mg; PROTEIN 14.2g; FIBER 1g

Cooking Light, OCTOBER 2000

Greek Dinner Salad

This main-dish salad works well with many variations - change the fresh herbs, beans, and cheese to use what you have on hand.

1/4 cup coarsely chopped fresh parsley

3 tablespoons coarsely chopped fresh dill

1 tablespoon extravirgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

6 cups shredded Romaine lettuce

3 cups diced tomato

1 cup thinly sliced red onion

3/4 cup (3 ounces) crumbled feta cheese

1 tablespoon capers

1 cucumber, peeled, quartered lengthwise, and thinly sliced

1 (19-ounce) can chickpeas, drained and rinsed

6 (6-inch) whole wheat pitas, each cut into 8 wedges

Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.Yield: 6 servings (serving size: 2 cups salad and 8 pita wedges)

CALORIES 388 (29% from fat); FAT 14.8g (sat 3.8g,mono 4.8g,poly 1.4g); IRON 4.8mg; CHOLESTEROL 17mg; CALCIUM 173mg; CARBOHYDRATE 64.9g; SODIUM 779mg; PROTEIN 15.7g; FIBER 11.4g

Cooking Light, JULY 2003