1 (12 ounce) pre-baked pizza crust
¾ cup (3 ounces) crumbled goat cheese (or any other soft cheese)
1 cup sliced strawberries
1 cup trimmed watercress (or any other green)
½ tsp extra virgin olive oil
½ tsp fresh lemon juice
Dash of salt (optional)
Dash of freshly ground black pepper
¼ cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 Tbsp shelled dry-roasted pistachios, chopped

1. Preheat oven to 425 degrees
2. Place crust on baking sheet.  Bake at 425 for 8 minutes.  Remove from oven; arrange goat cheese evenly over crust.
3. Combine strawberries, watercress, olive oil, juice, salt and black pepper; toss gently to coat.  Arrange strawberry mixture evenly over goat cheese.  Sprinkle pizza with Parmigiano-Reggiano and nuts.   Cut into 12 wedges.  Serve immediately. 

Yield, 6 servings (serving size 2 wedges)
Cals: 273
Fat:  12.4 grams (4 sat)
Protein 10.7 grams
Carb 30.9 grams
Fiber 1.9 grams (will be higher if using a whole wheat crust)

Count as 2 carb servings (1 ½ starch + ½ fruit to be specific), 1 protein and 2 fat.

Slightly adapted from Cooking Light May 2009