1 tube (7.5 oz.) refrigerated biscuit dough (10 biscuits)
1/3 cup diced green bell peppers
1/2 cup tomato sauce
dried oregano
red pepper flakes
2/3 cup chopped artichoke hearts
5 large black olives, pitted and sliced
2/3 cup shredded low-fat mozarella cheese
cooking spray
Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Press or roll each biscuit into a 3 1/2 inch round, and place on baking sheet.
Place the green peppers in a custard cup and microwave on high for 1 minute, or until softened. Divide the tomato sauce among the biscuits and spread to within 1/4 inch of the edges. Sprinkle each with oregano and red pepper flakes. Sprinkle with the artichokes, olives and green peppers. Top with the mozarella. Bake for 10 minutes, or until the cheese has melted and the biscuits are browned on the bottom. Makes 10 mini pizzas, 2 points each.
1 jar (about 6 to 7 oz.) marinated artichoke hearts, drained
1/2 cup drained roasted red bell peppers (from a 7 oz. jar)
3 oz. light cream cheese (at room temperature)
1/2 cup light sour cream
2 tbs. dried parsley (or 1/4 cup chopped fresh parsley)
Coarsely chop the artichoke hearts and bell peppers in a food processor. Add the cream cheese, sour cream and parsley. Cover and process just until blended. Two tablespoons of dip is 1 point.