Title: Pesto White Pizza
Categories: Entree Egg Ww
Yield: 8 Servings
| 1 | c | Parsley, chopped |
| 1 | c | Basil, chopped |
| 2 | | Garlic cloves, minced |
| 1 | tb | + 1 t olive oil |
| 2 | tb | Parmesan cheese |
| 1/2 | | Recipe basic pizza dough |
| 1 1/2 | c | Ricotta cheese, part skim |
| 4 1/2 | oz | Mozzarella, part skim |
| 2 | tb | Skim milk |
| 4 | | Large plum tomatoes |
| 1/4 | c | Beef broth |
Preheat oven to 475 degrees. Mix parsley, basid, garlic, broth, oil and 1
tb parmesan until combined. Spread pizza dough with pesto. In medium bowl,
combine ricotta cheese, mozzarella, milk and reminag 1 tb parmesan. Pread
cheese mixture evenly over pesto; arrange tomato slices over chees. Bake
20-25 minutes, until crust is golden. Exchanges: 1/2 FA, 1 1/2 P, 1/2 V. 1
1/2 B, 10 cal. Per serving: 170 cal, 5 gm fat.