Low Fat Pizza Recipes

Ingredients:

WALDINE VAN GEFFEN VGHC42A

1 1/2 cup fresh basil leaves, packed
1 1/2 tbsp fresh parmesan, grated
1 1/2 tbsp olive oil
1 cl garlic, minced
3 tbsp nonfat plain yogurt
1 salt and fresh ground pepper
1 recipe quick-rising pizza dough
1 cornmeal for dusting pan
8 plum tomatoes, sliced

Instructions:

In a processor or blender combine basil, cheese, oil and garlic. Process
until well blended. Add yogurt and process until smooth. Season with salt
and pepper. Can be prepared and stored in the fridge for up to 2 days.
Place a pizza stone, baking tiles or an inverted baking sheet on the lower
rack of the oven; preheat to 500~ or the highest oven setting. Divide dough
into 8 pieces. Using your fists, stretch 1 piece in a 6" round.
Alternatively, with a rolling pin, roll out on a lightly floured surface.
(Keep remaining dough covered with a towel or plastic wrap). Place on a
cornmeal dusted pizza peel or inverted baking sheet, using enough cornmeal
so that the dough slides easily. Stretch or roll second round of dough and
place beside the first. Spread 1 tb pesto on each round of dough. Arrange
1/2 c sliced tomatoes over top of each one. Season lightly with salt and
pepper. Carefully slide the pizzas onto the heated pizza stone, tiles or
sheet and bake for 10 to 14 minutes or until the bottoms are crisp and
browned. Working with 2 pizzas at a time, repeat with the remaining dough
and toppings. CAl 291; fat 5gr. Source: Recipe Rescue Cookbook

Servings: 8