White Pizza with Tomato and Basil

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Photo: John Autry; Styling: Leigh Ann Ross
Total Time:
20 Mins
Yield:
4 servings (serving size: 2 slices)
David Bonom
March 2011
RECIPE BY Cooking Light

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.

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)

Nutritional Information

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

How to Make It

Step 1

Preheat broiler to high.

Step 2

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

Step 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.

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