I call this a "White" pizza because it doesn't have any tomato sauce, but you could certainly use tomato sauce instead, if you like.
The trick to using fat-free cheese on a pizza is to make sure to put it right on top of something moist (like pizza sauce or, in this case, soft goat cheese spread) so there's enough moisture for the fat-free cheese to melt. Then, protect it from drying out by covering it as much as possible with additional ingredients.
If it's not summer, look for Nature Sweet "Cherub" grape tomatoes. They're a little pricey, but delicious even in the winter.
Oh, and you need to find "Alternative Pita Bread" by Western Bagel. These are full-size pita breads with only 110 calories, 0.5 grams of fat and 8! grams of dietary fiber!! You can use another brand, but you'll have to adjust the points.
1 Western Bagel "Alternative Pita Bread" Plain or Whole Wheat
2 T Chavrie spreadable goat cheese
1 1/2 oz shredded fat-free mozzarella cheese
1 T fresh basil, sliced
1 t fresh oregano, chopped
1 t fresh chives, chopped
1/2 ounce (1 slice) Volpi Prosciutto
fresh roma tomatoes or Cherub grape tomatoes, sliced (enough to cover the pizza)
1/4 oz Fat-Free Crumbled feta
Kosher Salt
Freshly ground black pepper
1/4 clove garlic, finely minced
Pre-heat the oven to 400.
Spread the goat cheese on the pita bread.
Top with fat-free mozzarella.
Top with basil, oregano, and chives.
Rip the prosciutto into pieces and cover the herbs with it.
Completely cover the top of the pizza with thinly sliced "Cherub" tomatoes.
Sprinkle with kosher salt, freshly ground black pepper, and finely minced garlic.
Bake for about 5 minutes, or until the pizza is hot and the cheese is melted.
Don't overcook or the fat-free cheese will get weird.
POINTS Value: 5 (or 4*)
Servings: 1
*When typed into "The recipe builder", the total points come out to be 5.
But, if you count the ingredients separately, it's only 4 points.
1 for the Alt-Pita
1 for the Chavrie
1 for the Mozzarella
1 for the Prosciutto (Volpi brand)
0 for everything else
So the choice is up to you...
The Johnson Family Cookbook