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Sun-Dried Tomato Pizza

Yield 4 servings (serving size: 1 wedge)

Ingredients

  • 12 sun-dried tomatoes (packed without oil)
  • 3/4 cup boiling water
  • 3 garlic cloves
  • 1/2 cup coarsely chopped fresh basil or parsley
  • 1/8 teaspoon pepper
  • 1 (10-ounce) thin-crust Italian bread shell (such as Boboli)
  • 3/4 cup 1/3-less-fat cream cheese, softened
  • 3 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 310
  • caloriesfromfat 0.0 %
  • fat 12.7 g
  • satfat 6.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.4 g
  • carbohydrate 34.6 g
  • fiber 1.3 g
  • cholesterol 34 mg
  • iron 0.0 mg
  • sodium 745 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine tomatoes and boiling water; let stand 10 minutes. Drain. With food processor running, drop garlic through food chute; process 3 seconds. Add basil and pepper; process until minced. Add tomatoes, 1 at a time, through food chute; process until minced.

  3. Place bread shell on an ungreased baking sheet. Spread cream cheese over shell. Spoon tomato mixture over cream cheese, covering cheese completely. Bake at 450° for 5 minutes; sprinkle with Parmesan cheese. Bake 3 additional minutes or until cheese melts. Cut into 4 wedges.

  4. Tip: An unopened package of sun-dried tomatoes can be stored in the pantry up to one year; an opened package will keep for three months.

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