I made this pizza using my homemade pesto and tomatoes from my garden. This is a quick weeknight meal.
1 Whole Grain Ultra Thin Prepared Pizza Crust (I used Golden Home)
1/2 cup part-skim Ricotta cheese
1/4 - 1/2 tsp garlic salt
3 TBS basil pesto
1/2 cup thinly sliced and chopped tomato
1/2 cup part-skim Mozzarella cheese
1/4 tsp garlic powder
Preheat oven according to pizza crust directions. Spread Ricotta cheese over crust; sprinkle with garlic salt. Spread pesto over the top of the Ricotta cheese. Arrange tomatoes over pesto and top with Mozzarella cheese; sprinkle garlic powder over the top.
Bake 12-14 minutes or until crust is golden brown.