After craving this type of pizza for weeks, I finally broke down and hunted for a super simple recipe via the Internet. Much to my pleasure, I was able to find one – thanks to Cooking Light December 2008.

Even though this pizza is fairly healthy, I rounded out the meal with a salad, which added a few more vegetables to the meal.  Hope you enjoy it as much as my family did.

Yield: 4 servings (serving size: 2 pieces)

Ingredients
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Parmesan Cheese

Instructions
Preheat oven to 400°.

Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Poke in several spots with a fork to avoid bubbles. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.  Sprikle with Parmesan Cheese to your liking.

Nutritional Information
Fat: 10g
Sodium: 595mg

Courtesy of All You magazine (May 2008)
Prep: 10 min.
Cook: 3 hrs
Serves: 4
Cost per serving: $2.25

Ingredients –

4 tbsp. unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
salt and pepper
4 cups canned, low-sodium chicken broth
1/4 cup lemon juice
2 cupss long grain rice
1/4 cup finely chopped fresh parsley

Directions –

1)  Melt 2 tbsp. butter in a large skillet over medium-high heat.  Add onion and cook until softened, stirring occasionally, 4-5 minutes.  Add garlic and cook 1 minute longer. Scrape into slow cooker.

2)  Sprinkle chicken with salt. Melt remaining 2 tbsp. butter in skillet over medium-high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes perside.  Transfer to slow cooker.

3)  Add 1 cup brother and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan.  Add to slow cooker along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2-3 hours.

4)  Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.

Nutritional Info-

534 cal.; 15g fat (8g Sat.), 54mg Chol., 2g fiber, 20g Pro, 80g carb., 323mg sodium