Italian Ricotta and Cherry Tomato Pie
1 10-ounce (300 g) thin crust pizza shell
1/2 cup (10 g) chopped fresh basil
1 teaspoon (5 ml) olive oil
1/2 cup (114 g) low-fat ricotta cheese
1/2 cup (75 g) grated part-skim mozzarella cheese
2 tablespoons (10 g) freshly grated Parmesan cheese
1/2 pound (240 g) cherry tomatoes, halved
olive oil cooking spray
freshly ground pepper to taste
- Preheat oven to 350Â°F (180Â°C), Gas Mark 4. Place the pizza crust on a pizza stone or baking sheet.
- In a small bowl, combine the basil and olive oil. Spread over the crust. In another bowl, combine the ricotta, mozzarella, and Parmesan cheese. Crumble over the basil.
- Place the tomato halves on top. Spray with cooking spray and grate on fresh pepper to taste.
- Bake for 15 minutes until the tomatoes are cooked but still keep their shape. Remove from oven and allow to cool. Serve warm or chilled.
Per slice: 143 calories (34% calories from fat), 4 g protein, 5 g total fat (1.7 g saturated fat), 18 g carbohydrate , 2 g dietary fiber, 7 mg cholesterol, 133 mg sodium
Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat