White Pizza with Tomato and Basil

Total: 20 minutes Yield: 4 servings (serving size: 2 slices) 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 Calories:352 Fat:13.8g (sat 4.8g,mono 3.2g,poly 3.2g) Protein:15.8g Carbohydrate:40.2g Fiber:2g Cholesterol:24mg Iron:2.6mg Sodium:643mg Calcium:297mg

White Pizza with Tomato and Basil
White Pizza with Tomato and Basil

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servings

PREP TIME

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minutes

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servings

Ingredients

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