Why Phase 3??

[Guest guest]

Orchid posted this earlier today (thanks!) and the recipe below was at the end

of The Daily Digest newsletter. SB people says it's a Phase 3 recipe, even when

using a whole wheat crust. I would have easily considered this as a Phase 2

recipe. Can anyone shed light on this for me?

Donna

Grilled Pizza with Pesto, Tomatoes & Feta

Pizza isn't entirely off limits on The South Beach DietT. In fact, if it's piled

high with a variety of vegetables, it can be a sensible option for dinner. Just

choose a whole wheat crust whenever possible - and make sure you don't

overindulge. The next time you're planning a backyard barbecue, try this Phase 3

recipe, which can be made on the grill.

Serves 4

Ingredients

1 pound prepared pizza dough, preferably whole-wheat

1/2 cup prepared pesto

4 ripe plum tomatoes, thinly sliced

1/2 cup crumbled feta cheese

1/4 teaspoon paprika

Freshly ground pepper to taste

1/4 cup lightly packed fresh basil leaves, torn

1.. Heat grill to medium-high

2.. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces.

Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts

on a floured baking sheet. Carry crusts and toppings out to the grill.

3.. Lay crusts on grill (they won't stay perfectly round). Cover grill and cook

until crusts are lightly puffed and undersides are lightly browned, about 3

minutes.

4.. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with

tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the

undersides are lightly browned, about 3 minutes more. Sprinkle with basil and

serve immediately.

Nutritional Information:

430 calories

16 total fat (4 g sat)

14 mg cholesterol

60 g carbohydrate

13 g protein

6 g fiber

774 mg sodium