Whole-Wheat Pizza Margherita

Sometimes nothing satisfies like a slice of cheesy pizza. This one's made with a whole-wheat crust and part-skim mozzarella, so it's ideal for South Beach Dieters — and anyone in the mood for a slice.

Nutritional Information:

237 calories
7 g total fat (2 g sat)
0 mg cholesterol
31 g carbohydrate
12 g protein
5 g fiber
703 mg sodium

Ingredients

Crust:

• 
  1 package (1/4 ounce) active dry yeast
  
• 1 cup warm water
  
• 1 tablespoon extra-virgin olive oil
  
• 2 teaspoons salt
  
• 2 1/2 cups whole-wheat flour, plus additional for kneading

Topping:

• 
  2 large tomatoes, thinly sliced, then cut into half circles
  
• 8 ounces part-skim mozzarella, thinly sliced into half circles
  
• Extra-virgin olive oil (optional garnish)
  
• 8 fresh basil leaves, thinly sliced
  
• Dash of cornmeal for pizza stone

Directions

1. In a medium mixing bowl, combine yeast and warm water; let sit until yeast foams, about 5 minutes. Stir in oil and salt. Add flour, 1/2 cup at a time, mixing with a large spoon, until dough comes away from the side of the bowl and holds together.
   
2. Sprinkle additional flour onto work surface. Turn out the dough and knead about 5 minutes, until it is smooth and springy, adding only enough flour to keep it from sticking to the board.
   
3. Form dough into a ball; place in a medium bowl. Cover with plastic wrap and put in a warm place. Let rise until doubled in size, about 2 hours.
   
4. To make pizza: Preheat oven to 475°F. Place dough on lightly floured work surface; flatten with your hand. Using floured rolling pin, roll dough outward from the center. Form dough into a circle or rectangle about 1/4-inch thick.
   
5. Sprinkle pizza stone or baking sheet with cornmeal. Lay crust on stone or sheet. Lay alternating slices of tomato and cheese on top of the crust, slightly overlapping each piece. Lightly drizzle with additional oil, if desired.
   
6. Let pizza rest 10 minutes. (This step can be skipped, but it makes for the crispiest crust.) Place pizza in oven and bake 20 minutes, or until cheese is melting and browning a bit. Sprinkle pizza with sliced basil leaves.

Grilled Sesame Salmon

This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining.

To test for doneness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard.

Nutritional Information:

329 calories
17 g total fat (3 g sat)
75 mg cholesterol
12 g carbohydrate
31 g protein
3 g fiber
2,011 mg sodium

Ingredients

• 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
  
• 1 tablespoon salt, plus additional to taste
  
• 4 tablespoons rice vinegar, divided
  
• 2 tablespoons fresh lime juice, divided
  
• 2 tablespoons reduced-sodium soy sauce
  
• 2 tablespoons tahini or smooth, natural peanut butter
  
• 1 tablespoon plus 1 teaspoon toasted sesame oil, divided
  
• 1 clove garlic, chopped
  
• 1 teaspoon chopped fresh ginger
  
• 4 salmon fillets (about 5 ounces each)
  
• 1/2 small red onion, very thinly sliced
  
• 6 cups baby arugula or salad greens

Directions

1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
   
2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
   
3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
   
4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
   
5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

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