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Enjoy this recipe from Healthy, Happy, Homemade Meals.
Submitted by: Jennifer Oglesby from Brookville, IN
12-inch pizza crust
1⁄3 c. basil pesto
1⁄2 c. shredded low-fat mozzarella cheese
1-1⁄2 c. cherry tomatoes, halved
Optional: 4 leaves fresh basil
Place crust on a 12" pizza pan, lightly greased with non-stick vegetable spray if directed on package. Spread pesto over pizza crust and top
with cheese. Scatter tomatoes over cheese; add a basil leaf to each quarter of the pizza, if desired. Bake at 425 degrees for about 8 to 10 minutes,
until crust is crisp and cheese is lightly golden. Cut into wedges or squares. Makes 8 servings.
Nutrition Per Serving: 193 calories, 10g fat, 2g sat fat, 6mg cholesterol, 228mg sodium, 19g carbohydrate, 1g fiber, 1g sugars, 6g protein.
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Place crust on a 12" pizza pan, lightly greased with non-stick vegetable spray if directed on package. Spread pesto over pizza crust and top
with cheese. Scatter tomatoes over cheese; add a basil leaf to each quarter of the pizza, if desired. Bake at 425 degrees for about 8 to 10 minutes,
until crust is crisp and cheese is lightly golden. Cut into wedges or squares. Makes 8 servings.
Nutrition Per Serving: 193 calories, 10g fat, 2g sat fat, 6mg cholesterol, 228mg sodium, 19g carbohydrate, 1g fiber, 1g sugars, 6g protein.
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