It was another “fly by the seat my pants” dinner night. The wine guy and I just returned from a trip to Vero Beach, Florida. We didn’t grocery shop before we left, so the pantry and fridge was looking pretty sparse.
I played I Spy as I searched out items to make dinner. Ah, ha… I spy a can of pizza dough, I spy that jar of artichoke tapenade I opened last week, I spy half a jar of marinara sauce… and so it went.
- 1 tablespoon olive oil
- 1 can of pizza dough
- Cookie sheet (spray with non-stick cooking oil)
- 4 tablespoons marinara sauce
- 3 tablespoons artichoke tapenade
- 1 cup grated low fat mozarella cheese
- 1/2 cup crumbled low fat feta cheese
- Small onion, diced (about 1/2 cup)
- 15-20 mild banana pepper rings
- 3/4 cup chopped portabella mushrooms
Unroll pizza dough and stretch to fit a cookie sheet. Spray the cookie sheet with non-stick spray before spreading the dough. Apply one tablespoon of olive oil to the surface of dough. A flavored olive oil, like basil, gives added flavor.
Mix together the tapenade and marinara sauce. Evenly spread onto the pizza dough. Sprinkle on the chopped onions and mushrooms.
Apply remaining toppings in this order: feta cheese, mozzarella cheese, banana peppers. Bake in oven according to instructions given on the pizza dough wrapper. It is usually at 400 to 425 degrees for 12-15 minutes.
Remove cooked pizza from oven and allow to cool slightly before cutting into 8 squares. Each square is in the neighborhood of 235 calories.