Tuesday, August 30, 2011

Ricotta Pesto Pizza Pie

1 roll frozen pizza dough, thawed and rolled out into 15 inch circle

1/2 cup fat-free ricotta
1/4 cup pesto
1/8 cup pizza sauce
1/2 cup fat-free mozzarella
chopped zucchini (about half a large one)
chopped mushrooms, about 5 large
quartered cherry tomatoes, about a cup

Bake pizza crust for about 10 minutes at 400 degrees. Remove from oven and top with ricotta mixture. Spread pizza sauce on top. Add cheese evenly and then top with vegetables. Return to oven and bake another 10 - 12 minutes until cheese is melted and golden brown.

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