Grilled Pizza with Asparagus and Caramelized Onions+

Ingredients
1 tablespoon extra-virgin olive oil,
divided
2 cups thinly vertically sliced onion
2 cups (2-inch) slices asparagus
(about 1/2 pound)
1 tablespoon thinly sliced ready-touse sun-dried tomatoes
1/8 teaspoon salt
1 (8-ounce) portion fresh pizza dough
3/4 cup (3 ounces) shredded fontina
cheese
1 1/2 teaspoons fresh oregano leaves
1/4 teaspoon freshly ground black
pepper
How to Make It
Step 1
Prepare grill to medium-high heat.
Step 2
Heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add onion to pan; sauté 5 minutes.
Reduce heat to medium-low; cook 5 minutes or until
browned. Add asparagus to pan; cook 5 minutes or until
asparagus is crisp-tender. Stir in tomatoes and salt.
Step 3
Roll dough into a 12-inch circle on a lightly floured
surface; brush each side of dough with 1/2 teaspoon
remaining oil.
Step 4
Place dough on a grill rack; grill 1 1/2 minutes or until
crust bubbles and is well marked. Reduce grill heat to
low; turn dough over. Arrange onion mixture over crust;
sprinkle evenly with cheese. Cover and grill over low heat 3 1/2 minutes or until cheese melts; remove pizza from grill. Sprinkle with oregano and black pepper.

Spicy Moroccan Chickpeas

 

8 points

Yield: 8 servings (serving size: 3/4 cup chickpea mixture, 2 tablespoons cilantro, 1 1/2 teaspoons mint, 1 tablespoon almonds, and 1/2 cup couscous)

1/4 cup extra-virgin olive oil
3 large garlic cloves, peeled
2 cups thinly sliced red onion
1/2 cup dried apricots, sliced
1 tablespoon ras el hanout (Moroccan spice blend) or garam masala
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
1/2 cup water
1 1/2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
6 cups escarole, torn into 1-inch pieces
1 cup cilantro leaves
1/4 cup mint leaves
1/2 cup roasted whole almonds, coarsely chopped
4 cups hot cooked couscous

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

2. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.


CALORIES 406 ; FAT 12.7g (sat 1.5g,mono 8.1g,poly 2.4g); CHOLESTEROL 0.0mg; CALCIUM 127mg; CARBOHYDRATE 62.8g; SODIUM 512mg; PROTEIN 12.6g; FIBER 9.6g; IRON 3.8mg