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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1 tablespoon cornmeal |
1 (10-ounce) can refrigerated pizza dough |
1 medium-size red onion, thinly sliced |
2 garlic cloves, very thinly sliced |
1 teaspoon olive oil |
1/4 pound fresh green beans |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup fat-free ricotta cheese |
1/4 cup minced fresh basil |
1/2 teaspoon pepper |
3 tablespoons sliced ripe olives |
4 plum tomatoes, thinly sliced |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; sprinkle with cornmeal. Unroll pizza dough; press into pan.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook 6 minutes or until tender, stirring often. Add garlic, and cook 2 minutes, stirring often. Remove from skillet, and set aside. Add olive oil to skillet; place over medium-high heat until hot. Add green beans, and cook 2 minutes, stirring often. Set aside.
4. Combine mozzarella cheese and next 3 ingredients; stir well. Spread mixture evenly over pizza crust, leaving a 1/2-inch border. Arrange onion, garlic, and beans over cheese mixture; top with olives and tomato. Sprinkle with Parmesan cheese. Bake at 450° for 12 minutes or until crust is browned. Let pizza stand 5 minutes. To serve, cut into squares.
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