I grow herbs in my windowsill garden and needed new ideas to use them up. So I created this flatbread pizza, which is also ideal for a colorful main course.
—ANDREA TOVAR NEW YORK, NY
START TO FINISH: 30 MIN. • MAKES: 24 PIECES
1 loaf (1 pound) frozen bread dough, thawed
1/4 teaspoon salt
1 tablespoon olive oil
1 1/2 cups (6 ounces each) shredded part-skim mozzarella cheese
1 large yellow summer squash, sliced
1 large tomato, sliced
4 teaspoons shredded Parmesan cheese
1/4 teaspoon pepper
1 teaspoon each minced fresh basil, oregano and chives
1. Roll dough into a 14-in. x 8-in. rectangle. Transfer to a greased baking sheet. Prick dough thoroughly with a fork. Sprinkle with salt. Bake at 425° for 8-10 minutes or until lightly browned.
2. Brush crust with oil. Top with mozzarella cheese, squash, tomato, Parmesan cheese, pepper and herbs. Bake 5-10 minutes longer or until the cheese is melted.
PER SERVING 81 cal., 3 g fat (1 g sat. fat), 4 mg chol., 169 mg sodium, 10 g carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 1 fat, 1/2 starch.