- 1 10 oz pizza crust
- 1 teaspoon cornmeal
- 3 tblsp refrigerated pesto with basil
- 1/2 cup shredded mozzarella cheese
- 1/2 cup part-skim ricotta cheese
- 1/2 cup sliced small tomatoes
- 1/4 tsp black pepper
- 1/4 cup small basil leaves
I’ve been on the hunt for a good pizza dough for a while now. No matter how I seem to cook it or what recipe or frozen product I try, it never turns out crispy how I like it. I even rushed out to buy a pizza stone just to realize that it didn’t work how I thought it would. Or perhaps I’m doing it wrong. Does anyone have a favorite pizza dough recipe they love or a cooking method that works well to get a crispy bottom crust? If you do please share it in the comments below!
So I had pretty much all but given up on making my own pizza until I found a package of ultra-thin crusts at my local grocery store recently. I can’t even remember the name of the brand but they are pretty much amazing. They only take about 5 minutes once you pop them in the oven but they turn out cracker crispy and are great for whipping up a quick meal. I made traditional pizza on them along with some other variations, including today’s pizza post. This flavor combination is amazing, no matter what kind of crust you choose. Oh, and it’s low in calories because it comes from Cooking Light.
Preheat your broiler to high with a baking sheet or pizza stone inside.
While the broiler is heating up, place the crust onto a large cutting board to assemble. Spread the pesto evenly over the crust, leaving a 1 inch border around the edge. Sprinkle the crust with the mozzarella and evenly dollop the ricotta by teaspoonfuls around the pizza. Slide the pizza onto the preheated pizza stone or baking sheet and place in the broiler for 5 minutes, until the cheese begins to melt.
Remove the pizza from the oven and top with the tomatoes, black pepper and basil. Cut into 8 wedges and enjoy! Only 352 calories in 2 slices! Mama mia!
Are you following Food n’ Focus on Facebook? Head over for exclusive content and photos!