1/2 cup dry-packed sun-dried tomatoes
1 tablespoon fresh lemon juice
2 cups swiss chard, chopped
1 tablespoon minced garlic
3 dashes olive oil
1 (12 inch) whole wheat pizza crusts (like thin crust Boboli)
5 kalamata olives, pitted and chopped (I used a handful)
3 ounces mild feta cheese, crumbled
2 teaspoons fresh oregano leaves

1. Preheat oven to 400F, preferably with a pizza stone inside. Meanwhile, soak tomatoes in hot water 10 minutes or until soft. Drain and chop.

2. Squeeze lemon juice onto greens and toss with the olive oil and minced garlic. Scatter greens onto pizza crust. Top with tomatoes and olives, crumble feta on top and sprinkle with oregano.

3. Bake 12 minutes directly on rack or pizza stone or until cheese is soft and golden in spot and crust is crisp.

Nutritional info per serving 162 cal, 8 gr pro, 21 g carb, 7 gr fat, 2 g sat fat, 6 mg chol, 4 g fiber, 502 mg sodium