Pesto Pizza

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	453
Total Fat	13.5 g
Saturated Fat	4.5 g
Sodium	551 mg
Total Carbohydrate	65 g
Dietary Fiber	4 g
Protein	17.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Refrigerated pizza dough (whole wheat, if available)	½ pound
Yellow cornmeal	2 teaspoons
Pesto sauce	1 ½ tablespoons
Plum tomatoes, sliced	3
Shredded part-skim mozzarella cheese	½ cup

Directions
Preheat oven to 425˚F.
Roll pizza dough into a ball. Place the dough on a baking sheet or pizza stone sprinkled with cornmeal and roll or press into a 9-inch round shape.
Spread pesto sauce over pizza. Sprinkle with the shredded cheese and top with the tomatoes.
Bake in the center of the oven for about 15-20 minutes, until crust is crisp and golden.

Exchanges
4 starches; 1 medium-fat meat; 1 vegetable; 1 fat

Side Suggestions: Apple, Pine Nut, and Feta Salad
Top fresh salad greens with sliced apple, toasted pine nuts, and feta cheese. Drizzle with balsamic vinaigrette.

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