The blank canvas of a pizza crust lends itself to a vegetarian supper. Fresh tarragon provides a peppery kick, and packaged, thinly sliced almonds deliver crunch and a good source of protein. As for the tomatoes, we're using tangy Campari.
We're starting with a prebaked crust (we especially like the unseasoned Mama Mary's version), but feel free to use the ready-made dough sold at many specialty grocers. Remember: Thinner dough cooks faster and has fewer calories.
Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.
Nuts for Pizza
Makes 4 servings -- Total time: 27 minutes
2 tablespoons extra-virgin olive oil (divided use)
1 small red onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt (divided use)
freshly ground pepper
1 (12-inch) prebaked pizza crust (see note)
1 teaspoon Italian herb blend
3 Campari tomatoes, thinly sliced, or 8 cocktail tomatoes, halved
1 package (about 2 1/4 ounces) sliced almonds
1/2 package (about 1/2 ounce) fresh tarragon, minced, or 1 tablespoon dried
1 package (8 ounces) shredded mozzarella
Heat oven according to crust directions. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion; cook, stirring, until just beginning to soften, about 2 minutes. Add the garlic; cook, stirring, until fragrant, about 1 minute. Stir in 1/8 teaspoon of the salt and pepper to taste; remove onion and garlic from pan.
Brush remaining 1 tablespoon of the oil on the crust. Sprinkle crust with the herb blend, remaining salt and pepper to taste.
Add the onions, garlic, tomatoes, almonds and tarragon. Cover pizza with the mozzarella. Bake according to crust directions, 10 to 12 minutes. Remove from oven; cool 5 minutes.
Note: If using premade pizza dough, follow directions on package.
Per serving: 538 calories, 28 grams fat, 7 grams saturated fat, 36 milligrams cholesterol, 54 grams carbohydrate, 25 grams protein, 979 milligrams sodium, 5 grams fiber