| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Main dish, Eggs/cheese, Ww |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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