Now Eat This! Part 4

4 large hard-boiled eggs, peeled 9 ounces (about 10 cups) sweet b.u.t.ter lettuce mix 4 ounces ham, diced 12 ounces thickly sliced turkey breast (from the deli counter), cut into wide strips 1 cup shredded 75% reduced-fat cheddar cheese, such as Cabot 1 cup grape tomatoes, sliced in half 1 small cuc.u.mber, halved lengthwise and sliced into -inch-thick half-moons (about 1 cups) Salt and freshly ground black pepper cup "Russian Island" Dressing "Russian Island" Dressing or store-bought reduced-fat Russian dressing or store-bought reduced-fat Russian dressing 1. Cut the hard-boiled eggs in half; remove and discard the yolks. Dice the egg whites. Cut the hard-boiled eggs in half; remove and discard the yolks. Dice the egg whites.

2. Divide the lettuce among 4 large dinner plates. Top with the sliced egg whites, ham, turkey, cheese, tomatoes, and cuc.u.mber. Season with salt and pepper to taste. Drizzle the dressing on top, and serve. Divide the lettuce among 4 large dinner plates. Top with the sliced egg whites, ham, turkey, cheese, tomatoes, and cuc.u.mber. Season with salt and pepper to taste. Drizzle the dressing on top, and serve.

Charred Beef Burgers with Baba Ghanoush Over the Top Grilled Cheese Tuna Burgers with Basil and Pepperoncini Mayonnaise Shrimp Po' Boys with Spicy Mayo Tuna Melt Smoked Turkey Reuben Philly Cheesesteak Sloppy Joe BLT.

Deep-Dish Pizza Individual Extra-Crispy Thin-Crust Pizza

CHARRED BEEF BURGERS WITH BABA GHANOUSH.

The Big Mac is a great burger-juicy, delicious, and an icon of American culture. So how do I re-create the grandeur of the Big Mac while stripping away a lot of the fat and calories that go with it? First replace the bun with a nutrient-rich, high-fiber sprouted-grain hamburger bun. My "special sauce" is made with charred eggplant and low-fat yogurt, and the beef is extra-lean. A little low-fat Russian dressing, which I consider to be my my special sauce, gives it some zest-and all the rest is healthy on its own. (No cheese needed.) special sauce, gives it some zest-and all the rest is healthy on its own. (No cheese needed.) Serves 4 Serves 4

1 medium eggplant 2 tablespoons 5% Greek yogurt Salt and freshly ground black pepper 4 Ezekiel 4:9 Sprouted Whole-Grain Flourless Burger Buns Nonfat cooking spray 12 ounces 90% lean ground beef, formed into 4 patties cup "Russian Island" Dressing "Russian Island" Dressing or store-bought reduced-fat Russian dressing or store-bought reduced-fat Russian dressing 4 slices heirloom tomato 4 slices red onion 4 leaves romaine lettuce, broken in half 1. Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes. The skin should be completely blackened and the flesh should be cooked through. Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes. Then remove the charred skin with a paper towel, leaving the flesh behind. Chop the eggplant with a knife until it is a thick and chunky puree. Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste. Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes. The skin should be completely blackened and the flesh should be cooked through. Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes. Then remove the charred skin with a paper towel, leaving the flesh behind. Chop the eggplant with a knife until it is a thick and chunky puree. Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.

2. Preheat a grill or grill pan over high heat. Preheat a grill or grill pan over high heat.

3. Split the buns in half, and spray the split surfaces lightly with cooking spray. Season the burger patties with salt and pepper to taste. Place the buns, cut sides down, and the burgers on the grill. Allow the buns to char slightly, and then transfer them to a platter. Cook the burgers for about 2 minutes per side for rare. Split the buns in half, and spray the split surfaces lightly with cooking spray. Season the burger patties with salt and pepper to taste. Place the buns, cut sides down, and the burgers on the grill. Allow the buns to char slightly, and then transfer them to a platter. Cook the burgers for about 2 minutes per side for rare.

4. To a.s.semble the burgers, spread the bottom buns with some of the eggplant mixture. Place the burgers on top, and then top each burger with some of the Russian dressing. Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place. Serve. To a.s.semble the burgers, spread the bottom buns with some of the eggplant mixture. Place the burgers on top, and then top each burger with some of the Russian dressing. Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place. Serve.

OVER THE TOP GRILLED CHEESE.

As basic as a grilled cheese sandwich is, there are ways to make it badly (I've had a few of those) and ways to make it beautifully. This is how it should be: The bread should be toasted and crispy (hence the broiling), the cheese should be warm and melted but not running out of the sides, and there should be a little something extra to truly take it over the top. Here, a little orange marmalade adds a touch of sweetness to the otherwise savory elements. Serves 4 Serves 4

8 pieces thin-sliced European whole-grain bread, such as Rubschlager 4 ounces 75% reduced-fat cheddar, such as Cabot, shredded 2 tablespoons sugar-free orange marmalade 4 slices 2% reduced-fat-milk cheese, such as Borden's 2% Milk Reduced Fat Sharp Singles 1. Preheat the broiler on high. Preheat the broiler on high.

2. Meanwhile, a.s.semble the sandwiches: Lay 4 slices of bread on a work surface. Divide the shredded cheddar among the 4 pieces of bread. Place tablespoon of the orange marmalade on top of the shredded cheese. Place the cheese slices on top of the marmalade. Top each sandwich with the remaining bread, pressing lightly to spread the marmalade. Meanwhile, a.s.semble the sandwiches: Lay 4 slices of bread on a work surface. Divide the shredded cheddar among the 4 pieces of bread. Place tablespoon of the orange marmalade on top of the shredded cheese. Place the cheese slices on top of the marmalade. Top each sandwich with the remaining bread, pressing lightly to spread the marmalade.

3. Transfer the sandwiches to a baking sheet, and broil until they are golden brown and crispy and the cheese is melted, about 4 minutes per side. Cut each sandwich in half, and serve. Transfer the sandwiches to a baking sheet, and broil until they are golden brown and crispy and the cheese is melted, about 4 minutes per side. Cut each sandwich in half, and serve.

TUNA BURGERS WITH BASIL AND PEPPERONCINI MAYONNAISE.

In preparing these burgers, use a food processor to chop the raw tuna, but be careful not to overdo it. Pulse just enough to chop it-too much action can toughen the fish, and you'll wind up with a dry burger instead of a juicy, flavorful one. Serves 4 Serves 4

12 ounces sushi-grade tuna, cut into chunks 4 ounces smoked salmon, chopped cup Rocco's Magnificent Mayonnaise Rocco's Magnificent Mayonnaise or store-bought low-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing or store-bought low-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing Salt and freshly ground black pepper Nonstick cooking spray cup chopped fresh basil 6 large jarred pepperoncini, chopped fine 4 sprouted-grain hamburger buns, such as Ezekiel 4:9 4 slices heirloom tomato 4 leaves romaine lettuce, shredded 1. Place the tuna in a food processor and pulse on and off for a few seconds, until the tuna is chopped but not overly processed; you don't want it to be pureed. Place the tuna in a food processor and pulse on and off for a few seconds, until the tuna is chopped but not overly processed; you don't want it to be pureed.

2. Preheat a grill or grill pan over high heat. Preheat a grill or grill pan over high heat.

3. While the grill is heating, combine the tuna, salmon, and 2 tablespoons of the mayonnaise in a medium bowl. Using your hands, gently form the fish mixture into 4 burgers. Season them with salt and pepper and spray them lightly with nonstick cooking spray. While the grill is heating, combine the tuna, salmon, and 2 tablespoons of the mayonnaise in a medium bowl. Using your hands, gently form the fish mixture into 4 burgers. Season them with salt and pepper and spray them lightly with nonstick cooking spray.

4. Grill the burgers until they are seared on the outside but still a little rare in the center, about 2 minutes per side. Transfer them to a serving platter and tent it with foil to keep them warm. Grill the burgers until they are seared on the outside but still a little rare in the center, about 2 minutes per side. Transfer them to a serving platter and tent it with foil to keep them warm.

5. While the burgers are cooking, combine the basil, pepperoncini, and the remaining mayonnaise in a medium bowl. Season the mixture with salt and pepper to taste. Set it aside. While the burgers are cooking, combine the basil, pepperoncini, and the remaining mayonnaise in a medium bowl. Season the mixture with salt and pepper to taste. Set it aside.

6. Split the buns and place them on the grill or grill pan, cut side down. Lightly char the buns, 1 to 2 minutes. Remove the buns from the heat and place them on a work surface. Split the buns and place them on the grill or grill pan, cut side down. Lightly char the buns, 1 to 2 minutes. Remove the buns from the heat and place them on a work surface.

7. Spread the mayonnaise mixture evenly over the top and bottom halves of the buns. Top the bottom half of each bun with a tuna burger and a tomato slice. Pile some shredded lettuce on top of the tomato, cover with the bun top, and serve. Spread the mayonnaise mixture evenly over the top and bottom halves of the buns. Top the bottom half of each bun with a tuna burger and a tomato slice. Pile some shredded lettuce on top of the tomato, cover with the bun top, and serve.

SHRIMP PO' BOYS WITH SPICY MAYO Po' boys are a kind of sub sandwich from the sultry state of Louisiana, consisting of fried meat or fish served on a crispy French-style baguette. Traditionally they are made with fried shrimp or oysters, though soft-sh.e.l.l crabs, catfish, crawfish, Louisiana hot sausage, and roast beef have been known to make an appearance. Served hot, the sh.e.l.lfish, fish, or meat is dressed with some combination of lettuce, tomatoes, peppers, pickles, onions, and mustard or a spicy mayo. In this version the fat and calories are reduced to a fraction of the original by faux frying the shrimp, using low-fat mayonnaise, and replacing the traditional white-flour baguette with sprouted-grain bread. Serves 4 Serves 4

cup whole-wheat flour 2 cups whole-wheat panko breadcrumbs, such as Ian's All-Natural 3 egg whites 8 ounces large shrimp, peeled and deveined Salt cup Rocco's Magnificent Mayonnaise Rocco's Magnificent Mayonnaise or store-bought low-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing or store-bought low-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing 2 tablespoons Tabasco sauce 4 sprouted-grain buns, such as Ezekiel 4:9, toasted or broiled 4 leaves shredded romaine lettuce cup jarred roasted red pepper strips 1. Preheat the oven to 450F. Place a wire rack on a baking sheet and set it aside. Preheat the oven to 450F. Place a wire rack on a baking sheet and set it aside.

2. Place the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. Place the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.

3. Working in batches, dredge the shrimp in the flour, shaking off any excess. Add the shrimp to the egg whites; toss to coat completely. Then add the shrimp to the panko and turn to coat them completely. Working in batches, dredge the shrimp in the flour, shaking off any excess. Add the shrimp to the egg whites; toss to coat completely. Then add the shrimp to the panko and turn to coat them completely.

4. Place the shrimp on the wire rack, and season them generously with salt. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes. Place the shrimp on the wire rack, and season them generously with salt. Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes.

5. Meanwhile, stir the mayonnaise and Tabasco sauce together in a small bowl. Spread the cut sides of each bun generously with the mayonnaise mixture. Top the bottom half of each bun with lettuce and red pepper strips. Meanwhile, stir the mayonnaise and Tabasco sauce together in a small bowl. Spread the cut sides of each bun generously with the mayonnaise mixture. Top the bottom half of each bun with lettuce and red pepper strips.

6. Pile the shrimp on top of the peppers. Place the bun tops over the shrimp, and serve. Pile the shrimp on top of the peppers. Place the bun tops over the shrimp, and serve.

TUNA MELT.

This sandwich is so old-school-and I love it. Using water-packed tuna and a reasonable amount of low-fat mayonnaise takes this diner-food cla.s.sic off the "Do Not Eat" list. Serves 4 Serves 4

Two 6-ounce cans solid white albacore tuna packed in water, well drained 2 medium celery stalks, chopped fine 6 tablespoons Rocco's Magnificent Mayonnaise Rocco's Magnificent Mayonnaise or store-bought reduced-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing or store-bought reduced-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing Salt and freshly ground black pepper 8 slices whole-grain European-style bread, such as Rubschlager 3 ounces 75% reduced-fat cheddar, such as Cabot, sliced Nonfat cooking spray 1. Heat 2 large nonstick saute pans over medium-low heat. Heat 2 large nonstick saute pans over medium-low heat.

2. Meanwhile, in a medium bowl, mix together the tuna, celery, and mayonnaise. Season the mixture with salt and pepper to taste. Meanwhile, in a medium bowl, mix together the tuna, celery, and mayonnaise. Season the mixture with salt and pepper to taste.

3. Lay 4 slices of bread on a work surface. Divide the sliced cheese among the bread slices, and then divide the tuna salad among the bread slices. Top each sandwich with another piece of bread. Lay 4 slices of bread on a work surface. Divide the sliced cheese among the bread slices, and then divide the tuna salad among the bread slices. Top each sandwich with another piece of bread.

4. When the pans are hot, spray them well with cooking spray. Add 2 sandwiches to each pan, and spray the top slices of bread lightly with the cooking spray. Weight the sandwiches down with plates that are slightly smaller than the circ.u.mference of the pans. Cook the sandwiches until the bread is golden brown and crispy and the cheese has melted, about 4 minutes per side. (Alternatively, you can use a panini press to cook the sandwiches.) Cut the sandwiches in half, and serve. When the pans are hot, spray them well with cooking spray. Add 2 sandwiches to each pan, and spray the top slices of bread lightly with the cooking spray. Weight the sandwiches down with plates that are slightly smaller than the circ.u.mference of the pans. Cook the sandwiches until the bread is golden brown and crispy and the cheese has melted, about 4 minutes per side. (Alternatively, you can use a panini press to cook the sandwiches.) Cut the sandwiches in half, and serve.

SMOKED TURKEY REUBEN.

Some say the Reuben-corned beef brisket, Russian dressing, Swiss cheese, sauerkraut, bread-was invented by an Omaha grocer named Reuben Kulakofsky to provide sustenance to partic.i.p.ants in a late-night poker game. This reformed version was invented to help you eat better. (Following that logic, don't stay up late playing poker, either.) Serves 4 Serves 4

12 ounces sauerkraut, very well drained 8 slices sprouted-grain bread, such as Ezekiel 4:9 cup "Russian Island" Dressing "Russian Island" Dressing or store-bought low-calorie Russian or Thousand Island Dressing or store-bought low-calorie Russian or Thousand Island Dressing 4 slices reduced-fat Swiss cheese (1 ounce each) 8 ounces sliced smoked turkey (from the deli counter) Nonfat cooking spray 1. Place the sauerkraut in a microwave-safe bowl and cover it with plastic wrap. Microwave on high power until it is hot, about 2 minutes. Place the sauerkraut in a microwave-safe bowl and cover it with plastic wrap. Microwave on high power until it is hot, about 2 minutes.

2. Heat 2 nonstick saute pans over medium-low heat. Heat 2 nonstick saute pans over medium-low heat.

3. Lay 4 slices of the bread on a work surface, and spread each slice with 1 tablespoon of the "Russian Island" Dressing. Top each slice with a slice of cheese, and then a portion of the smoked turkey. Divide the warm sauerkraut among the 4 sandwiches, and spoon the remaining Russian dressing over the sauerkraut. Finally, top the sandwiches with the remaining slices of bread. Lay 4 slices of the bread on a work surface, and spread each slice with 1 tablespoon of the "Russian Island" Dressing. Top each slice with a slice of cheese, and then a portion of the smoked turkey. Divide the warm sauerkraut among the 4 sandwiches, and spoon the remaining Russian dressing over the sauerkraut. Finally, top the sandwiches with the remaining slices of bread.

4. Spray the saute pans generously with cooking spray, and place 2 sandwiches in each pan. Weigh the sandwiches down with plates that are just slightly smaller than the circ.u.mference of the pans. Cook the sandwiches for about 4 minutes per side, or until the bread is crispy and golden brown and the cheese has melted. Cut the sandwiches in half, and serve. Spray the saute pans generously with cooking spray, and place 2 sandwiches in each pan. Weigh the sandwiches down with plates that are just slightly smaller than the circ.u.mference of the pans. Cook the sandwiches for about 4 minutes per side, or until the bread is crispy and golden brown and the cheese has melted. Cut the sandwiches in half, and serve.

PHILLY CHEESESTEAK.

Is it the bun, the beef, or the processed cheese that makes a Philly cheesesteak America's most famous hero sandwich? Some say all three are equally important. Suffice it to say that from my research, there will never be agreement on this issue. We can all agree, though, that this whole-grain, low-fat sandwich is a different kind of hero. Serves 4 Serves 4

Nonfat cooking spray 1 large Vidalia onion, sliced thin 1 large green bell pepper, seeded and sliced thin Salt and freshly ground black pepper 4 sprouted-grain hamburger buns, such as Ezekiel 4:9, or 4 whole-wheat buns cup low-fat, low-sodium beef broth cup low-fat, low-sodium chicken broth 8 ounces sliced lean roast beef (from the deli counter) 6 slices 2% reduced-fat-milk cheese, such as Borden 2% Milk Reduced-Fat Sharp Singles 6 tablespoons reduced-sugar ketchup, such as Heinz 1. Heat a large nonstick saute pan over medium-high heat. When the pan is hot, spray it well with cooking spray and add the onion and pepper. Season with salt and pepper to taste, cover the pan, and cook, stirring occasionally, until the vegetables have softened, about 12 minutes. Heat a large nonstick saute pan over medium-high heat. When the pan is hot, spray it well with cooking spray and add the onion and pepper. Season with salt and pepper to taste, cover the pan, and cook, stirring occasionally, until the vegetables have softened, about 12 minutes.

2. Meanwhile, heat a grill pan over high heat. When the pan is hot, split the buns in half and place them on the pan, cut side down. Allow the buns to char a little, about 1 to 2 minutes. Remove the buns from the grill pan and set them aside. Meanwhile, heat a grill pan over high heat. When the pan is hot, split the buns in half and place them on the pan, cut side down. Allow the buns to char a little, about 1 to 2 minutes. Remove the buns from the grill pan and set them aside.

3. Combine the beef broth, chicken broth, and sliced roast beef in a medium saute pan, using a fork to separate the roast beef slices. Heat the beef gently over medium heat until the broth is hot but not boiling. Drain the beef, reserving the broth. Combine the beef broth, chicken broth, and sliced roast beef in a medium saute pan, using a fork to separate the roast beef slices. Heat the beef gently over medium heat until the broth is hot but not boiling. Drain the beef, reserving the broth.

4. Divide the beef among the bottom halves of the toasted buns. Top each sandwich with 1 slices of the cheese. Top the cheese with the hot onion-pepper mixture, and then the ketchup. Close the sandwiches with the bun tops, and serve them with the warm broth for dipping. Divide the beef among the bottom halves of the toasted buns. Top each sandwich with 1 slices of the cheese. Top the cheese with the hot onion-pepper mixture, and then the ketchup. Close the sandwiches with the bun tops, and serve them with the warm broth for dipping.

SLOPPY JOE.

It may have been easy to reduce the sugar, fat, calories, and carbs in these sandwiches, but when it comes to the sloppy part, you're on your own. Eat with lots of napkins. Serves 4 Serves 4

2 large garlic cloves 1 small yellow onion, quartered 1 small green bell pepper, seeded and cut into large chunks Nonstick cooking spray Salt and freshly ground black pepper 12 ounces ground turkey breast Scant cup reduced-sugar ketchup, such as Heinz cup water 2 tablespoons Worcestershire sauce 1 teaspoon chili powder 4 sprouted-grain hamburger buns, such as Ezekiel 4:9 1. Heat a large nonstick saute pan over medium-high heat. Heat a large nonstick saute pan over medium-high heat.

2. While the pan is heating, combine the garlic, onion, and bell pepper in the bowl of a food processor, and pulse until finely chopped. While the pan is heating, combine the garlic, onion, and bell pepper in the bowl of a food processor, and pulse until finely chopped.

3. When the pan is hot, spray it with cooking spray. Add the chopped vegetables, and season with salt and pepper to taste. Cook, stirring occasionally, until the mixture is fragrant and and the vegetables are tender, about 4 minutes. When the pan is hot, spray it with cooking spray. Add the chopped vegetables, and season with salt and pepper to taste. Cook, stirring occasionally, until the mixture is fragrant and and the vegetables are tender, about 4 minutes.

4. Add the turkey to the pan and cook, stirring with a wooden spoon to break it up. Season with salt and pepper, continuing to break it up with a spoon as it cooks. When the turkey is cooked through (after about 4 minutes), add the ketchup, water, Worcestershire sauce, and chili powder. Bring the mixture to a simmer, stirring occasionally. Add the turkey to the pan and cook, stirring with a wooden spoon to break it up. Season with salt and pepper, continuing to break it up with a spoon as it cooks. When the turkey is cooked through (after about 4 minutes), add the ketchup, water, Worcestershire sauce, and chili powder. Bring the mixture to a simmer, stirring occasionally.

5. Toast the hamburger buns in a toaster oven. Season the meat mixture with salt and pepper to taste, if desired. Divide the meat mixture among the buns, and serve. Toast the hamburger buns in a toaster oven. Season the meat mixture with salt and pepper to taste, if desired. Divide the meat mixture among the buns, and serve.

BLT.

Using turkey bacon would have been the shortest route to making over this cla.s.sic sandwich-but when bacon is the first ingredient in the name of a dish, you have to figure out a way to use the real thing. So I made over the mayonnaise instead. Serves 4 Serves 4

16 slices reduced-fat bacon 8 slices sprouted-grain bread, such as Ezekiel 4:9 cup Rocco's Magnificent Mayonnaise Rocco's Magnificent Mayonnaise or store-bought reduced-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing or store-bought reduced-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing 6 large romaine lettuce leaves, washed and torn in half 8 thick slices red heirloom tomato 1. Heat 2 nonstick saute pans over medium heat. When the pans are hot, add the bacon and cook until crisp, about 5 minutes per side. Thoroughly drain the bacon on paper towels; set aside. Heat 2 nonstick saute pans over medium heat. When the pans are hot, add the bacon and cook until crisp, about 5 minutes per side. Thoroughly drain the bacon on paper towels; set aside.

2. Meanwhile, toast the bread in a toaster or toaster oven until golden brown. Meanwhile, toast the bread in a toaster or toaster oven until golden brown.

3. Lay the toast on a work surface. Spread each piece with mayonnaise. Top 4 toast slices with the bacon. Add the lettuce and the tomato slices. Place the remaining toast slices on top, mayonnaise side down. Secure the sandwiches with toothpicks, if desired. Cut them in half, and serve. Lay the toast on a work surface. Spread each piece with mayonnaise. Top 4 toast slices with the bacon. Add the lettuce and the tomato slices. Place the remaining toast slices on top, mayonnaise side down. Secure the sandwiches with toothpicks, if desired. Cut them in half, and serve.

DEEP-DISH PIZZA.

This pizza is so good, I could eat it every day-and at 218 calories per serving, that wouldn't be a bad thing! It takes more effort than most of the dishes in this book, but few things are as satisfying as making your own pizza from scratch. If you are deterred by the concept of making your own dough, there are alternatives. Boboli makes a very good prepared whole-wheat crust (although it is loaded with sugar and is made from a mix of whole-wheat and white flours, unlike this all-whole-wheat version). Mix and match the toppings for variety. Serves 6 Serves 6

teaspoon mola.s.ses cup warm water (110F) 1 teaspoons active dry yeast teaspoon salt 1 cups whole-wheat flour, plus extra for rolling and kneading Nonstick olive oil spray 1 tablespoon cornmeal cup Rocco's How Low Can You Go Low-Fat Marinara Sauce Rocco's How Low Can You Go Low-Fat Marinara Sauce or store-bought low-fat marinara sauce or store-bought low-fat marinara sauce 1 cup shredded reduced-fat mozzarella cheese, such as Weight Watchers 1 portobello mushroom, sliced very thin 2 ounces reduced-fat pepperoni, such as Carando cup torn fresh basil leaves 2 tablespoons grated Parmigiano-Reggiano cheese 1. In a large bowl, dissolve the mola.s.ses in the warm water. Sprinkle the yeast over the liquid and let stand until foamy, about 10 minutes. In a large bowl, dissolve the mola.s.ses in the warm water. Sprinkle the yeast over the liquid and let stand until foamy, about 10 minutes.

2. Stir the salt into the yeast mixture. Then stir in the flour until the dough starts to come together. Turn the dough out onto a work surface that has been sprinkled lightly with flour. Knead the dough until it becomes smooth and elastic, about 5 minutes. Place the dough in a large bowl that has been sprayed with olive oil spray; cover it loosely with a clean kitchen towel. Let the dough sit in a warm place until it has doubled in size, about 1 hour. Stir the salt into the yeast mixture. Then stir in the flour until the dough starts to come together. Turn the dough out onto a work surface that has been sprinkled lightly with flour. Knead the dough until it becomes smooth and elastic, about 5 minutes. Place the dough in a large bowl that has been sprayed with olive oil spray; cover it loosely with a clean kitchen towel. Let the dough sit in a warm place until it has doubled in size, about 1 hour.

3. Gently punch the dough down. Spray a 711-inch baking sheet with olive oil spray, and then sprinkle it with the cornmeal. Using your fingertips, spread the dough out to completely cover the baking sheet. Spray the surface of the dough lightly with olive oil spray. Cover it lightly with plastic wrap, and let it sit in a warm place until the dough has doubled in size, about 30 minutes. Gently punch the dough down. Spray a 711-inch baking sheet with olive oil spray, and then sprinkle it with the cornmeal. Using your fingertips, spread the dough out to completely cover the baking sheet. Spray the surface of the dough lightly with olive oil spray. Cover it lightly with plastic wrap, and let it sit in a warm place until the dough has doubled in size, about 30 minutes.

4. Place a pizza stone in the oven and preheat the oven to 500F. Place a pizza stone in the oven and preheat the oven to 500F.

5. Place the baking sheet on top of the stone, and bake until the crust is golden brown, crunchy, and cooked through, about 12 minutes. Remove the baking sheet from the oven. Place the baking sheet on top of the stone, and bake until the crust is golden brown, crunchy, and cooked through, about 12 minutes. Remove the baking sheet from the oven.

6. Turn the broiler on high. Turn the broiler on high.