White Pizza with Tomato and Basil

19 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Total Time
20 Mins
Yield
4 servings (serving size: 2 slices)
By 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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Ratings & Reviews

ChefTrae's Review

dmt4641
December 29, 2011
5 mins at 5 inches away causes the pizza to burn. My pizza was inedible. Luckily I bought two little crusts too. So I tried again and they turned out great after I moved them down and only put them in for about 4 minutes.

Tasty

syrthiss
August 22, 2016
Made this while on vacation in an electric oven (I'm used to a gas range) and like others, burned the top a bit.  I also didn't get the crispy bottom that I'd like; but that is my unfamiliarity with the oven.  At home, I'd use my pizza stone heated to 450 then broil for 3-4 minutes, watching carefully.  Flavors were great.  I'd definitely make this again.

Lhiggin81's Review

jane2346
February 05, 2014
I used a trader joes pizza crust and this was absolutely delicious! 5 stars!

mclemens's Review

daneanp
January 20, 2014
N/A

mrsjroe's Review

BrendaLRGale
June 03, 2013
N/A

Becksterooni's Review

sdrbraveheart
April 06, 2013
I'm giving four stars for potential. I'm with others in that I'd rather bake than broil. I didn't like the bottom of crust not crispy. I was out of pesto, but I think it would make it delicious.

VolleyVixen's Review

robynjenna
September 07, 2012
N/A

BettishaCrocker's Review

Kuenzi123
April 05, 2012
N/A

robynjenna's Review

IHPMom
March 27, 2012
Very rarely am I ever wowed by meals I find in magazines, but this recipe is absolutely fantastic! Note... My pizza was on the second shelf from the top and was left in for 10 minutes.

Kuenzi123's Review

Lhiggin81
July 03, 2011
N/A
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