Chicken, Red Pepper, Spinach and White Bean Pizza

Chicken, Red Pepper, Spinach and White Bean Pizza

Makes 8 (1-slice) servings. Recipe is from “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” Clegg says the recipe’s “hearty combination of fantastic savory flavors makes this an exceptional pizza.”

1 (12-inch) thin pizza crust

1 tbl. olive oil

1 medium red bell pepper, cored and thinly sliced

1/2 cup chopped red onion

1 tsp. minced garlic

2 cups chopped baby spinach

1 tsp. dried oregano leaves

1 cup chopped cooked chicken breast

1/2 cup white navy beans, drained and rinsed

1 cup shredded part-skim mozzarella cheese

1. Preheat oven 425 degrees. Coat crust with oil.

2. In large nonstick skillet coated with nonstick cooking spray, cook red pepper and onion about 5 minutes or until crisp tender. Add garlic, spinach and oregano, stirring only until spinach is wilted.

3. Evenly spoon spinach mixture over crust and top with remaining ingredients. Bake 8–10 minutes, or until cheese is melted and crust is done.

Terrific tip: Freeze leftover pizza slices and reheat for a make-ahead meal another day. I just took slices out of the freezer and either I’m hungry or forgot how good this pizza was.

Nutritional information per serving: 204 calories, 30 percent calories from fat, 7 grams fat, 3 grams saturated fat, 24 milligrams cholesterol, 362 milligrams sodium, 21 grams carbohydrates, 2 grams dietary fiber, 2 grams total sugars, 14 grams protein.

Dietary exchanges: 11/2 starch, 11/2 lean meat.