Sunday, September 29, 2013

Margherita Pizza

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.

Serves: 4


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