Sun-Dried Tomato and Prosciutto Pizza

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package (10 oz) ready-to-serve thin Italian pizza crust (12 inch)

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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)

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1

Heat oven to 450°F. On ungreased cookie sheet, place pizza crust. Spread with tomato spread. Top with prosciutto, basil and cheese.
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Bake about 8 minutes or until cheese is melted. Cut into small squares or wedges.

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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.

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Nutrition Information

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;

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*Percent Daily Values are based on a 2,000 calorie diet.