LOW-FAT TOMATO AND BASIL PIZZA ON WHOLE WHEAT
CRUST
½ recipe for whole wheat bread sticks, frozen
and thawed
2 cups part-skim mozzarella cheese, grated
6 roma tomatoes, thinly sliced
2 teaspoons olive oil
¼ teaspoon freshly ground black pepper
1 cup fresh basil leaves, shredded, or 1 tea-
spoon dried basil, crumbled.
Preheat oven to 425º.
Defrost whole-wheat bread stick dough. Roll
out dough to cover a 12" pizza pan or pizza
stone. Cover evenly with cheese. Place
tomato slices in concentric circles around
Card 1 Back of recipe RCA0008-20260621-0088:
dough. Sprinkle with pepper and olive oil.
Cover with basil.
Bake uncovered for 20-25 minutes until
cheese is lightly golden around edges and
crust is brown.
Serve warm. Makes 4 servings.
# Low-Fat Tomato and Basil Pizza on Whole Wheat Crust
*Makes 4 servings*
## Ingredients
- 1/2 recipe for whole wheat bread sticks, frozen and thawed
- 2 cups part-skim mozzarella cheese, grated
- 6 roma tomatoes, thinly sliced
- 2 tsp olive oil
- 1/4 tsp freshly ground black pepper
- 1 cup fresh basil leaves, shredded, or 1 tsp dried basil, crumbled
## Instructions
1. Preheat oven to 425°F.
2. Defrost whole-wheat bread stick dough. Roll out dough to cover a 12" pizza pan or pizza stone.
3. Cover evenly with cheese.
4. Place tomato slices in concentric circles around dough.
5. Sprinkle with pepper and olive oil.
6. Cover with basil.
7. Bake uncovered for 20–25 minutes until cheese is lightly golden around edges and crust is brown.
8. Serve warm.
