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 |
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
- Preheat oven to 425˚F.
- 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.
- Spread pesto sauce over pizza. Sprinkle with the shredded cheese and top with the tomatoes.
- Bake in the center of the oven for about 15-20 minutes, until crust is crisp and golden.
Exchanges
4 starches; 1 medium-fat meat; 1 vegetable; 1 fat
Side Suggestions: Apple, Pine Nut, and Feta Salad
Top fresh salad greens with sliced apple, toasted pine nuts, and feta cheese. Drizzle with balsamic vinaigrette.