Recipe: Sun-dried tomato, thyme and basil pizza

Dietitian's tip: Unlike their oil-packed kin, dry-packed sun-dried tomatoes must be reconstituted before use. Put them in a bowl and cover with boiling water. Soak until the tomatoes are soft and pliable, about 5 minutes, then drain.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

1 12-inch prepared pizza crust, purchased or made from a mix

4 garlic cloves, chopped or minced

1/2 cup fat-free ricotta cheese

1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped

2 teaspoons dried basil

1 teaspoon thyme

Directions

Preheat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray.

Roll out dough and press into the baking pan. Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.

Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.

Cut the pizza into 8 even slices and serve immediately.

Nutritional Analysis

(per serving)

Serving size: 2 slices
Calories	179	Cholesterol	8 mg
Protein	8 g	Sodium	276 mg
Carbohydrate	32 g	Fiber	2 g
Total fat	2 g	Potassium	335 mg
Saturated fat	trace	Calcium	118 mg
Monounsaturated fat	0.5 g