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Diets

Skillet Pizza

When shopping for pesto, choose refrigerated tubs instead of cans or jars; they have the most flavor and the least sodium.

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When shopping for pesto, choose refrigerated tubs instead of cans or jars; they have the most flavor and the least sodium.

Servings
4

Ingredients

  • 8 oz. chilled pizza dough (1/2 of 16-oz. pkg.)
  • 2 tsp. olive oil
  • 2 Tbs. plus 2 tsp. prepared refrigerator pesto
  • 1/2 cup shredded low-moisutre part-skim mozzarella cheese
  • 2 Tbs. low-fat ricotta cheese
  • 1 large zucchini, sliced into 1/4-inch rounds

Preparation

Set rack in lower third of oven and preheat oven to 500F.

Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.

Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.

Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve.

Nutrition Information

  • Calories 252
  • Carbohydrate Content 28 g
  • Cholesterol Content 13 mg
  • Fat Content 12 g
  • Fiber Content 2 g
  • Protein Content 10 g
  • Saturated Fat Content 3 g
  • Sodium Content 394 mg
  • Sugar Content 3 g