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.
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
Est. added sugars 0g
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.