Pesto White Pizza
Source of Recipe
ws
Recipe Introduction
servings 8
points 5
List of Ingredients
1 tablespoon all-purpose flour
1 package refrigerator pizza dough (10 oz)
1 cup fresh parsley
1 cup fresh basil leaves
2 cloves garlic minced
1/2 cup low sodium beef broth
2 tablespoons Parmesan cheese freshly grated
1 tablespoon olive oil plus 1 teaspoon
1 1/2 cups part-skim ricotta cheese
4 1/2 ounces mozzarella cheese, part skim milk
2 tablespoons skim milk
4 large plum tomatoes thinly sliced Recipe
Preheat oven to 450F degrees. Spray a 12" pizza pan with nonstick cooking spray.
Sprinkle work surface with flour. Turn dough onto prepared work surface and roll into a 13" round. Place dough on prepared pizza pan and press edges to make rim.
To prepare pesto, in food processor, combine parsley, basil and garlic; process until finely chopped. Add broth, 1 tablespoon of the Parmesan cheese and the olive oil; process until combined. Spread pesto evenly over prepared pizza dough, leaving a 1" border all around.
In medium bowl, combine ricotta and mozzarella cheeses, the milk, and remaining 1 tablespoon Parmesan cheese. Top pizza evenly with cheese mixture; arrange tomato slices over cheese. Bake until cheese is melted and bubbling and crust is golden, 20-25 minutes. Cut into 8 slices and serve at once.
Per serving: 235 calories, 10g fat (4g saturated fat), 1g fiber
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