- 2 cups halved cherry tomatoes
- 1 tablespoon canola oil
- 12 ounces fresh deli whole-wheat pizza dough
- 3/4 cup part-skim ricotta cheese
- 2 tablespoons refrigerated pesto
- 2 tablespoons 1% low-fat milk
- 1 garlic clove, grated
- 2 ounces feta cheese, crumbled (1/2 cup)
- 1/4 cup torn fresh basil
- calories 342
- fat 14.3 g
- satfat 4.9 g
- monofat 5.9 g
- polyfat 1.8 g
- protein 15 g
- carbohydrate 43 g
- fiber 4 g
- cholesterol 22 mg
- iron 1 mg
- sodium 594 mg
- calcium 198 mg
- sugars 3 g
- Est. Added Sugars 0 g
How to Make It
Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
Combine tomatoes and oil on a foil-lined baking sheet. Bake for 7 minutes.
Roll dough into a 13-inch circle on parchment paper; pierce with a fork. Place dough (on paper) on preheated stone. Bake at 500°F for 4 minutes.
Combine ricotta, pesto, milk, and garlic; spread over dough, leaving a 1/2-inch border. Sprinkle with feta. Bake at 500°F for 10 minutes.
Top with tomatoes. Bake at 500°F for 4 minutes. Top with basil. Cut into 8 slices.