3 Simple prebaked-crust pizzas

TIP To keep calories and sodium lower, be sure to use thin, rather than regular, prebaked crusts.

ARUGULA, KALAMATA, AND TOMATO PIZZA

1 (12-inch) thin, prebaked pizza crust
1/2 cup part-skim ricotta
1 tablespoon olive oil
1 teaspoon lemon juice
4 cups arugula leaves
1/4 cup pitted Kalamata olives, coarsely chopped
1 cup small grape cherry tomatoes (or larger ones, halved)
1/2 cup shredded Parmesan cheese

1. Preheat oven to 425 degrees. Place the crust on a baking sheet; spread with the ricotta cheese. Bake for 8 minutes, until edges are lightly browned.

2. While the pizza bakes, whisk together the olive oil and lemon juice. Add the arugula, olives, tomatoes and Parmesan and toss thoroughly.

3. Top the crust with the salad, cut into wedges and serve immediately. Makes 4 servings.

Nutritional analysis for each serving 325 calories, 14 g protein, 33 g carbohydrates, 2 g fiber, 15 g fat, 4 g saturated fat, 690 mg sodium

SAUSAGE-AND-PEPPER PIZZA

4 ounces uncooked turkey sausage
1 cup onion, thinly sliced
1 green bell pepper, thinly sliced
1/4 cup red wine
1 (12-inch) prebaked, thin pizza crust
3/4 cup bottled tomato sauce
1/2 cup shredded light mozzarella

1. Preheat oven to 425 degrees.

2. Squeeze the sausage out of its casings and into a large nonstick pan; place over medium high and cook, stirring to break into crumbles, until no longer pink, about 5 minutes. Add the onion and green pepper and cook, stirring occasionally, until the sausage is browned and the vegetables softened, about 7 minutes. Pour in the wine and cook, stirring, 1 minute, until nearly evaporated.

3. Place the crust on a baking sheet and spread with the tomato sauce. Top with the sausage mixture, sprinkle with the cheese and bake 8 minutes. To serve, cut into wedges. Makes 4 servings.

Nutritional analysis for each serving 304 calories, 17 g protein, 38 g carbohydrates, 3 g fiber, 8 g fat, 2 g saturated fat, 774 mg sodium

MEXICAN PIZZA

1 (12-inch) prebaked, thin pizza crust
2 cups chopped tomato
1 avocado, chopped
1/4 cup chopped red onion
1/2 jalapeño pepper, minced
1/4 cup chopped cilantro
1 tablespoon lime juice
1 (15-ounce) can low-sodium black beans, drained and rinsed
1/2 cup reduced-fat shredded Cheddar

1. Preheat oven to 425 degrees. Place the crust on a flat baking sheet.

2. Combine the tomatoes, avocado, red onion, jalapeño, cilantro, lime juice and beans in a bowl and toss well. Spoon over the crust in an even layer and top with the cheese.

3. Bake 8 minutes, until crust edges are lightly browned and cheese is melted. To serve, cut in wedges. Makes 4 servings.

Nutritional analysis for each serving 371 calories, 15 g protein, 48 g carbohydrates, 9 g fiber, 14 g fat, 3 g saturated fat, 514 mg sodium