• 12″ Boboli whole-wheat thin pizza crust (For a gluten-free option, you can use English muffins, cauliflower crust, or the gluten-free crust of your choice)
    1 cup tomato-basil pasta sauce (We like Muir Glen)
    2 cups shredded part-skim mozzarella
    15 slices turkey pepperoni
    1⁄2 cup sliced onion
    1⁄2 cup chopped roasted red peppers
    1⁄2 cup chopped green olives
    2 cloves garlic, minced
    1⁄2 tsp red pepper flakes
    1 jar (6 oz) artichoke hearts, drained
    1 cup fresh basil leaves (Optional. Fresh basil is a perfect pizza garnish, but unless you have other uses for it, it’s probably not worth the extra $2 or $3 price tag.)
  1. Preheat the oven to 400°F.
  2. Cover the crust with sauce and then cheese.
  3. Sprinkle with the pepperoni, onion, peppers, olives, garlic, pepper flakes, and artichokes.
  4. Bake for 12 to 15 minutes, until the cheese is melted and bubbling.
  5. Top with the basil (if using) and serve immediately.

NUTRITION INFO: 300 calories, 14 g fat (6 g saturated), 780 mg sodium