Recipes: Pacific Coast Pizza

the recipes

september 99

Pacific Coast Pizza

Sometimes pizza is for adults as attested to by this sophisticated meal which features fresh salmon and feta cheese. This is a healthier version of one of our favorite meals available at an up-scale Italian restaurant here in town. Another time substitute fat-free smoked turkey or duck sausage and you'll have another winner. Add a fennel salad and molded ice-cream bomb in your favorite flavors and you have an Italian dinner fit for a native.

Pacific Coast Pizza

(Makes 4 servings)

2	teaspoons (10 ml) olive oil
1	clove garlic, minced
1/8	teaspoon (0.6 ml) dried crushed red pepper flakes
1	10-ounce (12-inch) (300 g, 30.5cm) thin crust pizza shell
1	cup (240 ml) non-fat grated mozzarella cheese
1	14 1/2-ounce (435 g) can no salt added diced tomatoes, drained
1/2	pound (240 g) fresh salmon fillet, skinned, cut into 1-inch pieces
1 1/2	tablespoons (22.5 m.) fresh dill, minced
1/4	cup (22.5 g) red onion chopped into 1 inch pieces
1	ounce (30 g) crumbled low-fat feta cheese
10	basil leaves, sliced

Preheat oven to 450° F. (230° C, gas mark 8)
Combine the olive oil, garlic and pepper flakes and set aside.
Place the pizza crust on a baking sheet or preheated pizza stone Sprinkle with mozzarella cheese, leaving a 1-inch border. Cover with diced tomatoes, salmon pieces, dill, red onion, feta cheese, and basil leaves. Drizzle top with garlic-olive oil.
Bake in oven until the cheese bubbles and crust is browned. Cut into wedges and serve immediately.

Per serving:	422 calories (26 % calories from fat), 24 g protein, 11 g total fat (2.4 g saturated fat), 48 g carbohydrates, 6 g dietary fiber, 35 mg cholesterol, 591 mg sodium
Diabetic exchanges:	2 lean meat, 3 carbohydrate (3 bread/starch, 1 vegetable), 1 fat

Fennel and Italian Mushroom Salad

(Makes 4 servings)

1	fennel bulb, quartered, cored, and sliced very thin
8	ounces (240 g) Cremini mushrooms, wiped cleaned, sliced thin
1/3	cup (80 ml) Italian flat leaf parsley leaves
2	tablespoons (30 ml) white wine vinegar
2	tablespoons (30 ml) olive oil
1/8	teaspoon(0.6 ml) kosher salt, optional
	freshly grated pepper
6	curly red leaf lettuce leaves

Place the fennel, mushroom, and parsley leaves in a bowl.
Mix together the vinegar, olive oil, salt (if using), and pepper to taste. Toss with vegetables.
Place the lettuce leaves on a serving plate. Mound the salad in the middle. Serve at room temperature.

Per serving:	98 calories (61 % calories from fat), 2 g protein, 7 g total fat (1.0 g saturated fat), 8 g carbohydrates, 3 g dietary fiber, 0 mg cholesterol, 36 mg sodium
Diabetic exchanges:	0.5 carbohydrate (1.5 vegetable), 1.5 fat

Ice Cream Bombs

(Makes 4 servings)

	vegetable cooking spray
8	strips waxed paper, 2 inches by 12 inches
6	ounces (180 g) chocolate flavored fat-free, no-sugar-added ice cream
6	ounces (180 g) strawberry fat-free, no-sugar-added ice cream

Lightly coat 4 6-ounce freezer-proof molds or soufflé cups with cooking spray. Place 2 waxed paper strips in an X in each mold with the ends hanging over the sides.
Spoon the chocolate ice cream into the molds forming a layer on the bottom and sides, making sure to remove any bubbles, Freeze for 5 minutes. Remove from freezer and fill with strawberry ice cream. Return mold to freezer until ready to serve.
To unmold, invert on chilled dessert plates after running a sharp knife around the molds, Remove the waxed paper strips. Serve immediately.

Per serving:	102 calories (0 % calories from fat), 4 g protein, 0 g total fat (0 g saturated fat), 23 g carbohydrates, 0 g dietary fiber, 0 mg cholesterol, 60 mg sodium
Diabetic exchanges:	1.5 carbohydrate (1.5 bread/starch)

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