This pizza goes especially well with Baby Greens and Orange Salad with Pecans and
Celery Seed Dressing.
1 (10-ounce) container light Alfredo sauce
1 (6.5-ounce) can chopped clams, drained
2 cloves garlic, minced
1 cup fresh spinach, finely chopped
2 tablespoons low-fat Parmesan cheese, grated
1 tablespoon cooking sherry
1 (14-ounce) pre-made pizza crust (such as Boboli)
1/2 cup low-fat mozzarella cheese, shredded
1 cup tomatoes, diced
Preheat oven to 425 degrees.
1) In a medium bowl, combine 2/3 cup light Alfredo sauce (save the rest for another pizza or other use), clams, garlic, spinach, Parmesan cheese, and cooking sherry. Stir to mix.
2) Pour sauce on pizza crust, spreading evenly and leaving a 1 1/2 inch border around crust. Sprinkle with mozzarella cheese, then tomatoes.
3) Place pizza on a flat baking sheet and bake for 20 minutes, or until center is bubbly hot and crust edges are golden brown. Remove from oven. Let rest several minutes. Slice into 8 wedges, and serve. Makes 8 servings.