White Pizza with Tomato and Basil

White Pizza with Tomato and Basil Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Heating a cookie sheet in the oven before you put the pie on it gives you a crisper crust for this White Pizza with Tomato and Basil.

Yield:

4 servings (serving size: 2 slices)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 352
Fat 13.8 g
Satfat 4.8 g
Monofat 3.2 g
Polyfat 3.2 g
Protein 15.8 g
Carbohydrate 40.2 g
Fiber 2 g
Cholesterol 24 mg
Iron 2.6 mg
Sodium 643 mg
Calcium 297 mg

Ingredients

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. Preheat broiler to high.

2. Place a baking sheet in oven; heat for 10 minutes.

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.

Note:

David Bonom,

March 2011
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