2 (7-inch) individual refrigerated pizza crust dough
2 T. coarsely chopped walnuts
1/2 cup (2 oz.) reduced-fat feta cheese
1 T. fat-free milk
1 tsp. chopped fresh or 1/4 tsp. dried oregano
1/4 tsp. black pepper
1 cup trimmed arugula
1 cup shredded roasted chicken breast
1 cup chopped yellow tomato
1/4 cup chopped red onion
1 tsp. white balsamic vinegar
1/8 tsp. black pepper

Bake pizza shells according to package directions, omitting fat. While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 tsp. pepper in a food processor; pulse to combine. Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.

Yield: 2 servings (serving size: 1 pizza)
Calories: 307
Fat: 10.4g
Fiber: 4.1g