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.
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
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 1
Carbohydrates 2
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 2
Nonstarchy vegetables 1
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Grains and grain products 2
Vegetables 1
http://www.mayoclinic.com/health/hea...ecipes/NU00447
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