1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup fat-free ricotta cheese
1/4 cup minced fresh basil
1/2 teaspoon pepper
3 tablespoons sliced ripe olives
4 plum tomatoes, thinly sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Preheat oven to 450°.
Coat a 15 x 10-inch jelly-roll pan with cooking spray; sprinkle with cornmeal. Unroll pizza dough; press into pan.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook 6 minutes or until tender, stirring often. Add garlic, and cook 2 minutes, stirring often. Remove from skillet, and set aside. Add olive oil to skillet; place over medium-high heat until hot. Add green beans, and cook 2 minutes, stirring often. Set aside.
Combine mozzarella cheese and next 3 ingredients; stir well. Spread mixture evenly over pizza crust, leaving a 1/2-inch border. Arrange onion, garlic, and beans over cheese mixture; top with olives and tomato. Sprinkle with Parmesan cheese. Bake at 450° for 12 minutes or until crust is browned. Let pizza stand 5 minutes. To serve, cut into squares.