Salad Pizza

Preparation Time: 30 minutes (with pre-made pizza shell)
2 cups arugula or other leafy greens, rinsed, drained and finely chopped 1 large tomato, seeded and chopped 1 small red onion, finely diced 1 small red bell pepper, cut into thin strips 1 small yellow bell pepper, cut into thin strips 2 teaspoons extra virgin olive oil 2 teaspoons red wine vinegar Whole-wheat pizza dough, or pre-baked whole-wheat pizza shell, roughly 12-inches in diameter Dash of Garlic powder (optional)* Dash of Oregano (optional)* ¾ cup low-sodium pizza sauce ¼ cup grated reduced-fat Parmesan cheese
Preheat the oven to 425° F. Place the greens in a mixing bowl. Add the tomato, onion and peppers. Meanwhile, in a small bowl mix the oil and vinegar. Add the dressing to the salad, and toss it with a fork. Set it aside. If you are using fresh dough, roll it out and let it rise according to the package directions. For some added flavor, consider sprinkling the dough with garlic powder and oregano before baking. Top the dough or pre-made pizza crust with the pizza sauce, leaving a ½-inch border. Bake the dough for 8 minutes or until the crust is crisp. If you choose to use a pre-made pizza shell, bake it according to package directions. Remove the crust from the oven and, while the pizza crust is still hot, cover it with the salad greens. Lightly sprinkle the top with the grated Parmesan cheese. Cut the pizza into individual servings and serve immediately.
Serves: 4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 142 Total Fat: 5.5g Saturated Fat: 1.6g % of Calories from Fat: 34% % of Calories from Saturated Fat: 10%		Protein: 6g Carbohydrates: 18g Cholesterol: 6mg Dietary Fiber: 3g Sodium: 254mg
*Nutrition information does not include optional ingredients
Each serving provides: An excellent source of Vitamin A and Vitamin C, and a good source of folate, calcium, potassium and fiber.

Recipe courtesy of the American Institute for Cancer Research (AICR). This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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