Pesto, Basil, & Tomato Pizza

In this house we are in a terrible habit of ordering pizza at least once a week.  It is just so nice to not have to cook, and to have hot food just delivered to your doorstep.  Don’t judge, you know you do it too. 🙂

In an effort to eat healthier I tried a new pizza recipe.  I absolutely loved it!  I believe that am starting to form a love affair with pesto. 😉

IMG_5178

  • 1 can of refrigerated pizza dough
  • 1 teaspoon of cornmeal
  • cooking spray
  • 3 Tablespoons of refrigerated pesto with basil
  • 1/2 cup shredded fresh mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup sliced Campari tomatoes
  • 1/4 teaspoon of black pepper

Pre-heat the oven as directions indicate on pizza crust package.  Sprinkle cornmeal on the baking sheet, spread out the crust and precook according to package directions.  Remove crust from oven, and spray lightly with cooking spray.  Spread pesto over the crust, leaving a 1 inch border.  Sprinkle mozzarella over the pesto, then drop the ricotta by teaspoonfuls evenly over the mozzarella.  Broil for 5 minutes or until the cheese just starts to melt.  Remove from the oven and top with tomatoes and black pepper.  Cut into 8 slices.

Makes 4 servings.  9 Weight Watchers Points+ Value per serving.

Cal:  352;  Fat: 14;  Carbs:  40;  Fiber:  2;  Protein:  16

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