>From Light & Tasty

Kathy Stanaway's mouth-watering recipe makes enough for two
pizzas. "Loaded with crumbled blue cheese, slices are always popular
at card parties and New Year's Eve gatherings," writes the DeWitt,
Michigan reader. "My kids also love this pizzawe sometimes make it
as an alternative to the regular Italian variety.

1 loaf (1 pound) frozen bread dough, thawed
3 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 small red onion, thinly sliced and separated into rings
2 plum tomatoes, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
3 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese

Servings 20 Category lower fat
Method baked Prep 15 min. Cook 20 min. Total 35 min.

Divide bread dough in half. Press each portion onto the bottom of a
12-in. pizza pan coated with nonstick cooking spray; build up edges
slightly. Prick dough several times with a fork. Cover and let rise
in a warm place for 30 minutes.
Brush dough with oil. Combine the basil, oregano and garlic
powder; sprinkle over dough. Bake at 425 for 10 minutes. Arrange
onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10
minutes longer or until golden brown. Yield: 2 pizzas (10 slices each).

Nutritional Analysis: One serving (1 each) equals 118 calories, 5 g
fat (2 g saturated fat), 7 mg cholesterol, 228 mg sodium, 13 g
carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1
fat.


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