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White Pizza with Tomato and Basil
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| Yield: 4 servings (serving size: 2 slices) Total: 20 Nutritional Information Amount per serving Calories: 352 | |
| Fat, 13.8g | |
| Saturated fat: 4.8g Monounsaturated fat: 3.2g Polyunsaturated fat: 3.2g Protein: 15.8g Carbohydrate: 40.2g Fiber: 2g Cholesterol: 24mg Iron: 2.6mg Sodium: 643mg Calcium: 297mg | |
| 1 (10-ounce) | Italian cheese-flavored thin pizza crust, (such as Boboli) |
| 1 teaspoon | cornmeal |
| Cooking spray $ | |
| 3 tablespoons | refrigerated pesto with basil, (such as Buitoni) |
| 1/2 cup (2 ounces) | shredded fresh mozzarella cheese |
| 1/2 cup | part-skim ricotta cheese |
| 1/2 cup | sliced small tomatoes, (such as Campari tomatoes) $ |
| 1/4 teaspoon | black pepper |
| 1/4 cup | small basil leaves |
| Crushed red pepper, (optional) | |
Preparation
1. Cook as usual (reviews said broiling caused pizza to burn)
3. While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt. Remove from oven; top evenly with tomatoes, black pepper, and basil. Sprinkle with red pepper, if desired. Cut into 8 slices.
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