White Pizza with Tomato and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Heating a cookie sheet in the oven before you put the pie on it gives you a crisper crust for this White Pizza with Tomato and Basil. 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) |
Directions:
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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