ARUGULA SALSA VERDE PIZZA with Canadian bacon

Parbaking the cauliflower crust for 2 minutes helps the crust become crispier.

Makes 4 servings

Total time: 20 minutes

11/ 2

cups packed baby arugula, plus more for topping

3–4 oz. aged white Cheddar, shredded and divided clove garlic

Tbsp. olive oil

Tbsp. fresh lemon juice tsp. red pepper flakes

Salt to taste purchased cauliflower or regular pizza crust (10–12-inch) oz. Canadian bacon, chopped 1 3 1 1/4

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Preheat oven to 450°.

Mince arugula, 2 Tbsp. Cheddar, and garlic in a food processor. Add oil and lemon juice to processor; purée salsa, then stir in pepper flakes, and season with salt. Reserve 2 Tbsp. salsa.

Spread remaining salsa onto parbaked crust; top with remaining Cheddar and Canadian bacon.

Bake pizza until crust is crispy and cheese is melted, 10 minutes; top with reserved salsa and arugula.

Per serving: 302 cal; 20g total fat (7g sat); 33mg chol; 480mg sodium; 18g carb (1g fiber, 2g total sugars); 10g protein