An Italian treat in 15 minutes! Top a crispy crust with rich sun-dried tomatoes, salty prosciutto, fresh basil and shredded mozzarella.
package (10 oz) ready-to-serve thin Italian pizza crust (12 inch)
cup sun-dried tomato spread
ounces thinly sliced prosciutto, cut into thin strips
tablespoons shredded fresh basil leaves
cup finely shredded mozzarella cheese (4 oz)
Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.
To easily shred basil, tightly roll up the leaves like a cigar and cut into thin crosswise strips.
You can assemble the pizza up to 2 hours ahead of time. Keep it covered in the refrigerator, and bake just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.