3.5 oz jar of roasted red bell peppers
¼ cup crumbled feta (about 1 oz)
1 Tbsp red wine vinegar
1 c marinated artichoke hearts
10-15 thin lemon slices
2 10″ whole wheat pizza crusts
1 c packed fresh baby spinach
8 quartered pitted kalamata olives
2 tsp extra virgin olive oil
Black pepper

1. Turn your grill on medium-high heat
2. Drain the roasted red bell peppers & puree in a blender with the feta and red wine vinegar
3. Drain the marinated artichoke hearts
4. Lightly coat 1 side of each pizza crust with olive oil spray
5. Put crusts oil side down on the grill and heat about 2 minutes
6. Flip the crusts over and spread evenly with red-pepper sauce
7. Sprinkle spinach, kalamata olives, artichokes & lemon slices evenly on each crust
8. Grill about 2 minutes and remove from the grill
9. Top pizzas with olive oil and black pepper
10. Cut each pizza into 4 slices and serve warm

Nutrition Information per 2-slice serving: 217 calories, 7 g protein, 31 g carbohydrate, 5 g fiber, 9 g fat, 2 g sat fat, 581 mg sodium