1 c Parsley, chopped
1 c Basil, chopped
2 Garlic cloves, minced
1 tb + 1 t olive oil
2 tb Parmesan cheese
1/2 Recipe basic pizza dough
1 1/2 c Ricotta cheese, part skim
4 1/2 oz Mozzarella, part skim
2 tb Skim milk
4 Large plum tomatoes
1/4 c Beef broth
Preheat oven to 475 degrees. Mix parsley, basid, garlic, broth, oil and 1 tb parmesan until combined. Spread pizza dough with pesto. In medium bowl, combine ricotta cheese, mozzarella, milk and reminag 1 tb parmesan. Pread cheese mixture evenly over pesto; arrange tomato slices over chees. Bake 20-25 minutes, until crust is golden. Exchanges: 1/2 FA, 1 1/2 P, 1/2 V. 1 1/2 B, 10 cal. Per serving: 170 cal, 5 gm fat.
RUTH BURKHARDT (KKBG35A)