Rating: 4 stars
20 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 9

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.

David Bonom
Recipe by Cooking Light March 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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

  • 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.

Nutrition Facts

352 calories; fat 13.8g; saturated fat 4.8g; mono fat 3.2g; poly fat 3.2g; protein 15.8g; carbohydrates 40.2g; fiber 2g; cholesterol 24mg; iron 2.6mg; sodium 643mg; calcium 297mg.
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