White Pizza with Tomato and Basil

Ingredients

• 0.3 cup basil leaves 
• 0.3 teaspoon pepper black
• 1 teaspoon cornmeal 
• 0.5 cup part-skim ricotta cheese 
• 3 tablespoons pesto refrigerated with basil (such as buitoni)
• 10 ounce pizza crust italian cheese-flavored thin (such as Boboli)
• 2 ounces mozzarella cheese fresh shredded
• 0.5 cup tomatoes sliced (such as Campari tomatoes)

Equipment

• baking sheet
• oven
• broiler
• spatula

Directions

1. Preheat broiler to high.
2. Place a baking sheet in oven; heat for 10 minutes.
3. While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray.
4. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt.
5. Remove from oven; top evenly with tomatoes, black pepper, and basil.
6. Sprinkle with red pepper, if desired.
7. Cut into 8 slices.