Greek Pesto Ricotta Pizza

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 12 inches pre-packaged prepared pizza crust
• 4 -6 tablespoons commercially-prepared pesto sauce (i use classico)
• 3/4 cup low-fat ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 0.5 (14 ounce) can quartered artichoke hearts, drained
• 6 sun-dried tomatoes packed in oil, sliced into strips
• 1/2 cup fresh mushrooms, sliced and sauteed
• 1/4 cup shredded fresh parmesan cheese
• 1/4 cup walnuts, chopped and toasted
• cracked black pepper (optional)

Recipe

• 1 preheat the oven to 425 degrees.
• 2 spread the pesto all over the crust of the pizza. use extra pesto if desired.
• 3 drop the ricotta cheese in dollops all over the pizza.
• 4 sprinkle the mozzarella on top of the ricotta.
• 5 add the artichokes, sundried tomatoes, and mushrooms.
• 6 sprinkle the parmesan and walnuts on top.
• 7 finish with cracked black pepper.
• 8 bake in oven 10-12 minutes or until the crust is golden and cheese is melted. cut into slices when it has cooled.