Ingredients
- 4 tomatoes (plum)
- 2 garlic (cloves)
- 1/2 recipe basic pizza dough
- 1 1/2 c ricotta cheese
- 4 1/2 oz mozzarella
- 1/4 c beef broth
- 1 c basil
- 2 tb skim milk
- 1 c parsley
- 2 tb parmesan cheese
- 1 t olive oil
Preheat oven to 475 degrees. Mix parsley, basid, garlic, broth, oil and 1 tb parmesan until combined. Spread pizza dough with pesto. In medium bowl, combine ricotta cheese, mozzarella, milk and reminag 1 tb parmesan. Pread cheese mixture evenly over pesto; arrange tomato slices over chees. Bake 20-25 minutes, until crust is golden. Exchanges: 1/2 FA, 1 1/2 P, 1/2 V. 1 1/2 B, 10 cal. Per serving: 170 cal, 5 gm fat.
RUTH BURKHARDT (KKBG35A)
