1 cup canned crushed tomatoes (no salt added)
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper or black pepper
¼ teaspoon dried oregano
1 12-inch prebaked 100% whole-wheat thin crust
2 cups lightly packed arugula leaves, coarsely chopped
4 oz. unsalted fresh mozzarella cheese, torn into small pieces
2 tablespoons shredded Asiago or Parmesan cheese
10 fresh basil leaves, thinly sliced (about 1 tablespoon)
1. Heat oven to 450° F. Whisk together the tomatoes, vinegar, pepper, and oregano.
2. Place the crust on a pizza paddle or large cutting board. Spread sauce on pizza crust, then top with the arugula, mozzarella, and Asiago.
3. Carefully slide pizza directly on the middle oven rack and bake until the cheese is melted and bubbling, about 8 minutes.
Remove the pizza carefully onto the paddle or cutting board.
4. Sprinkle with basil leaves. Let the pizza rest 2 to 3 minutes before cutting.
Makes 6 servings (1 slice per serving).
Nutrition Information: One serving contains 150 calories, 7 grams fat, 3 grams saturated fat, 7 grams protein, 16 grams carbohydrates, 3 grams fiber, 80 mg sodium