Options

Format:
Include:
PRINT
See more
Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

White Pizza with Tomato and Basil

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.

Cooking Light MARCH 2011

  • Yield: 4 servings (serving size: 2 slices)
  • Total:20 Minutes

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.

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
advertisement

Go to full version of

White Pizza with Tomato and Basil recipe

advertisement