
Mags...found a recipe in "Cooking Light" Magazine for a white pizza with tomato and basil and was going to give it a try, however, after reading the ingredients, I knew your Dad wouldn't be too keen with pesto being used in place of a tomato sauce. Sooooo, I came up with my own. I'm sure I'm not the first to put this combo togehter, but I have to say...it was really good. And your Dad had absolutely no problem with the fresh basil; kept asking what's that green stuff? Figured I wouldn't say anything until he finished! As I pointed out to him, the calories are a little higher than I thought, but I consider them "healthy" calories..hahaha! I would really like to try the original recipe; maybe we'll have to get just us girls together for pizza night. After taking the picture, I noticed that I had not done a very good job on spreading very evenly....I did fix it, just forgot to take another picture.
Ingredients:
. 1 (10 Ounce) Whole Wheat Thin Pizza Crust (Used Boboli)
. 1/2 Cup of Part-Skim Mozzarella Cheese, Shredded
. 1/2 Cup of Marinara Sauce (Used Colavita)
. 1/2 Cup Sliced Tomatoes (Used Peeled Plum Tomatoes)
. 1/4 Cup Basil Leaves (Sliced)
. 1/4 Teaspoon Italian Seasoning
. 1/4 Teaspoon Oregano
Directions:
. Preheat oven to 450 degrees.
. Apply remaining ingredients as follows:
- Spread Marinara Sauce
- Sprinkle Italian Seasoning & Oregano Over Sauce
- Sprinkle Mozzarella Cheese
- Place Sliced Tomatoes Evenly Around Crust
- Sprinkle Sliced Basil
. Cook for 8-10 minutes.
Yields 6 servings...Calories per slice approximately 162 Calories
This looks very tasty! I wish I had planned it for this week during conferences. And, I like it a little uneven, I think it adds character! :-)
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