• Pesto Pizza

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 453
    Total Fat 13.5 g
    Saturated Fat 4.5 g
    Sodium 551 mg
    Total Carbohydrate 65 g
    Dietary Fiber 4 g
    Protein 17.5 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Refrigerated pizza dough (whole wheat, if available) ½ pound
    Yellow cornmeal 2 teaspoons
    Pesto sauce 1 ½ tablespoons
    Plum tomatoes, sliced 3
    Shredded part-skim mozzarella cheese ½ cup
    Directions
    1. Preheat oven to 425˚F.
    2. Roll pizza dough into a ball. Place the dough on a baking sheet or pizza stone sprinkled with cornmeal and roll or press into a 9-inch round shape.
    3. Spread pesto sauce over pizza. Sprinkle with the shredded cheese and top with the tomatoes.
    4. Bake in the center of the oven for about 15-20 minutes, until crust is crisp and golden.

    Exchanges4 starches; 1 medium-fat meat; 1 vegetable; 1 fat

    Side Suggestions: Apple, Pine Nut, and Feta SaladTop fresh salad greens with sliced apple, toasted pine nuts, and feta cheese. Drizzle with balsamic vinaigrette.

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