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Tomato-Ricotta Pizza

Photo: Greg Dupree
Active time 15 mins
Total time 35 mins
Yield

Serves 4 (serving size: 2 slices)

Bright and herbaceous flavors take a leading role in this ricotta-based pie. Succulent roasted tomatoes add sweet contrast to nutty pesto and tangy feta. Red tomatoes are more antioxidant-rich when cooked, giving you better access to lycopene. What’s more, using roasted tomatoes in place of traditional pizza sauce can save up to 150mg sodium per serving. 

Ingredients

  • 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

Nutrition Information

  • 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

  1. Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

  2. Combine tomatoes and oil on a foil-lined baking sheet. Bake for 7 minutes.

  3. 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.

  4. 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.

  5. Top with tomatoes. Bake at 500°F for 4 minutes. Top with basil. Cut into 8 slices.