Sunday, August 16, 2015

Bianco Pizza con Pomodoro e Basilico

     I was thumbing through a Cooking Light magazine and came across this recipe.  It looked so good I had to make it and I was right, it was delish!

Recipe from Cooking Light

What you need:

1 (10oz) Italian cheese-flavored this pizza crust 
1 tsp cornmeal
Cooking spray
3 TBsp basil pesto (refrigerated or homemade)
1/2 cup shredded fresh mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 cup sliced small tomatoes
1/4 tsp black pepper
1/4 cup small fresh basil leaves
Crushed red pepper (optional)

How to make it:

Preheat broiler to high.
Place a baking sheet in oven; heat for 10 minutes
While baking the baking sheet heats, place crust on another baking sheet sprinkled with cornmeal.
Lightly coat crust with cooking spray.
Spread pesto evenly over crust, leaving a 1 inch border; sprinkle mozzarella evenly over pesto.
Dollop ricotta, by teaspoonfuls, evenly over mozzarella.
Slide crust onto the preheated baking sheet, using a spatula as a guide.
Broil 5 inches from heat for 5 minutes or until cheese begins to melt.
Remove from oven; top evenly with tomatoes, black pepper, and basil.
Sprinkle with red pepper, if desired.
Slice it up and in ENJOY!

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