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Soppressata Pizza

['3/4 cup grated lowfat Romano', '3/4 cup grated lowfat fontina', '2 cups bottled roasted red peppers', '1 cup lowfat ricotta', '40 ultrathin slices soppressata (or other Italian salami), about 4 oz', '1/4 cup chopped fresh parsley', 'Grilled Pizza Crust']

In a bowl, mix Romano and fontina. Make pizza crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.

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