Total: 20 minutes
Yield: 4 servings (serving size: 2 slices)
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 teaspoon cornmeal
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)
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.
Fat:13.8g (sat 4.8g,mono 3.2g,poly 3.2g)