Sun-Dried Tomato, Thyme And Basil Pizza
.
Yield
4 servingsPrep
6 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
12-inch prepared |
*
|
| 4 | cloves |
garlic
chopped |
|
| ½ | cup |
ricotta cheese
fat-free |
|
| ½ | cup |
sundried tomatoes
dry-packed, soaked in water to rehydrate, drained and chopped |
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
12-inch prepared |
*
|
| 4 | cloves |
garlic
chopped |
|
| 118 | ml |
ricotta cheese
fat-free |
|
| 118 | ml |
sundried tomatoes
dry-packed, soaked in water to rehydrate, drained and chopped |
|
| 1E+1 | ml |
basil
dried |
*
|
| 5 | ml |
thyme
|
*
|
Directions
Preheat the oven to 425℉ (220℃).
Lightly coat a 12-inch round baking pan with cooking spray.
Roll out dough and press into the baking pan.
Arrange garlic, cheese and tomatoes on top of the pizza crust.
Sprinkle basil and thyme evenly over pizza.
Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.
Cut the pizza into 8 even slices and serve immediately.
