This pizza recipe is 285 calories per wedge, and is tasty and light.
Yield: 6 servings (serving size: 1 wedge)
2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (homemade or Boboli)
1/2 cup bottled pizza sauce, or 4 oz tomato paste mixed with herbs and olive oil in spreadable sauce
1/4 cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled fresh goat cheese (Chevre)
1/4 cup chopped fresh basil
Preheat oven to 450°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onions and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil or chopped arugula. Cut into 6 wedges.
Recipe courtesy of Cooking Light.