Friday- White Pizza

Adapted from Cooking Light

Chef’s Notes : By now can you tell I just got a Cooking Light magazine to be inspired by recently? I just love them, easy way to eat real food without all the fat-laden guilt. I thought Quesadillas were a great way to ring in the weekend, but dear friends, I was wrong. Everyone knows that homemade pizza is truly the best way to welcome a weekend!

Plan of Attack:

1. Make pizza dough

2. Pre-Bake pizza crust

3. Decorate & Bake

Ingredients for 1 Pizza:

1 recipe for homemade pizza dough + ½ tsp Italian seasoning + ½ tsp dried oregano

1.5 Tbsp pesto

¼ C fresh mozzarella

¼ C part-skim ricotta cheese

1 tomato, thinly sliced

½ leek, thinly sliced

Couple squirts of Squeezy Basil

Instructions:

1. Preheat oven to 425 degrees
2. Pre-bake crust for 5 minutes
3. Spread pesto onto crust. Top with mozzarella then with a teaspoon dollop the ricotta cheese onto the crust
4. Sprinkle with leek and top with tomato slices. In the middle of each tomato (or wherever else you feel is necessary) apply squirts of squeezy basil
5. Bake for 20-25 minutes
6. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time