Ingredients
- 4 tomatoes (plum)
- 2 garlic (cloves)
- 1/2 recipe basic pizza dough
- 190 gr ricotta cheese
- 60 gr mozzarella
- 60 ml beef broth
- 34 gr basil
- 30 ml skim milk
- 26 gr parsley
- 10 gr parmesan cheese
- 5 ml 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: half FA, 1.5 P, half V. 1.5 B, 10 cal. Per serving: 170 cal, 5 gm fat.
RUTH BURKHARDT (KKBG35A)
