1 (10-oz.) pkg. thin whole wheat pizza crust
1/2 cup tomato-basil pasta sauce
1 medium tomato, sliced (1/4 inch), patted dry
1 cup shredded low-fat mozzarella cheese (4 oz.)
1/4 to 1/2 teaspoon crushed red pepper
2 cups baby arugula (2 oz.)
2 teaspoons extra-virgin olive oil
2 teaspoons lemon juice
1. Heat grill. Grill pizza crust top-side down, covered, over low heat or coals 1 to 2 minutes or until lightly browned and crisp. Place top-side up on baking sheet; spread with pasta sauce. Top with tomatoes and cheese; sprinkle with crushed red pepper.
2. Slide pizza onto grill. Grill, covered, 3 to 5 minutes or until bottom crust is crisp, lightly charred and cheese is melted, rotating pizza occasionally, if necessary.
3. Meanwhile, toss arugula with oil and lemon juice in medium bowl; mound in center of pizza. Cut into 8 wedges.
PER SERVING: 325 calories, 11 g total fat (4 g saturated fat), 15 g protein, 44 g carbohydrate, 15 mg cholesterol, 505 mg sodium, 5.5 g fiber