white pizza with tomato and basil
By á-3672
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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)
Details
Servings 4
Preparation
Step 1
* 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.
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