Pesto Pizza

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	453
Total Fat	13.5 g
Saturated Fat	4.5 g
Sodium	551 mg
Total Carbohydrate	65 g
Dietary Fiber	4 g
Protein	17.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Refrigerated pizza dough (whole wheat, if available)	½ pound
Yellow cornmeal	2 teaspoons
Pesto sauce	1 ½ tablespoons
Plum tomatoes, sliced	3
Shredded part-skim mozzarella cheese	½ cup

Directions
Preheat oven to 425ÀöF.
Roll pizza dough into a ball. Place the dough on a baking sheet or pizza stone sprinkled with cornmeal and roll or press into a 9-inch round shape.
Spread pesto sauce over pizza. Sprinkle with the shredded cheese and top with the tomatoes.
Bake in the center of the oven for about 15-20 minutes, until crust is crisp and golden.

Exchanges
4 starches; 1 medium-fat meat; 1 vegetable; 1 fat

Side Suggestions: Apple, Pine Nut, and Feta Salad
Top fresh salad greens with sliced apple, toasted pine nuts, and feta cheese. Drizzle with balsamic vinaigrette.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.