SALAD PIZZA

1 medium bunch arugula or other leafy greens, rinsed, drained and finely chopped
1 large tomato, seeded and chopped
1 small red onion, diced small
1/2 red bell pepper, diced
1/2 yellow bell pepper, chopped
2 tsp. extra virgin olive oil
2 tsp. red wine vinegar
Salt and ground black pepper
Whole-wheat pizza dough, prepared pizza dough, or pre-baked shell, enough for 4 (9-inch) pizzas
3/4 to 1 cup prepared pizza sauce, depending on pizza shells
1/4 cup grated reduced-fat Parmesan cheese, for garnish (optional)

Place greens in a mixing bowl. Add tomato, onion, peppers.

Mix oil and vinegar in a small bowl. Add to vegetables, tossing with fork to combine. Season to taste with salt and pepper. Set aside.

Preheat oven to 525 degrees F. If using dough, roll it out to make four (9-inch) round pizzas. Let rise according to recipe directions.

Top each pizza with 3 tablespoons prepared sauce, leaving a 1/2-inch border.

Bake 8 minutes, or until crisp.

While hot, top each pizza with one-fourth of the salad, pressing it into the sauce. (If using a pre-baked shell, which is thicker and uneven on top, start with 1 cup of the salad and add as much more as the pizza can hold.

Cut pizza into individual servings and serve immediately, or at room temperature.

Makes 4 servings

Per serving: 247 calories, 5 g. total fat (less than 1 g. saturated fat), 42 g. carbohydrate, 8 g. protein, 3 g. dietary fiber, 611 mg. sodium.

Source: American Institute for Cancer Research