White Pizza with Tomato and Basil Recipe Print Page

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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

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White Pizza with Tomato and Basil recipe