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White Pizza with Tomato and Basil

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 2 slices)
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.


  • 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)

Nutrition 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

How to Make It

  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.