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.
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