Mediterranean Pesto Pizza

Makes 1 pizza, about 10 servings

      nonstick cooking spray
1    pound pizza dough
1    tablespoon extra virgin olive oil
3    tablespoons ricotta cheese
2    tablespoons prepared pesto
6    ounces cherry tomatoes, quartered
¼   teaspoon kosher salt
¼   teaspoon freshly ground pepper
¼   cup pitted green olives, chopped
4    jarred artichoke hearts, quartered
1    cup shredded mozzarella cheese
2    tablespoons Parmesan
5    fresh basil leaves

Nutritional information per serving (based on 10 servings):
Calories 174 (29% from fat) • carb. 22g • pro. 9g • fat 5g • sat. fat 1g • chol. 6mg sod. 224mg • calc. 382mg • fiber 1g

1. Spray the Baking Pan liberally with nonstick cooking spray.
Stretch the pizza dough to fit the pan and brush with the olive oil.
2. Spoon both the ricotta and the pesto onto the middle of the dough
and spread out evenly with the back of a spoon, leaving an inch
for the crust. Sprinkle the tomatoes with the salt and pepper and
toss with the olives and artichoke hearts. Scatter the tomato mixture
evenly in the center of the crust. Top with the mozzarella and
Parmesan.
3. Select Pizza. Set to Fresh Pizza, 450°F for 10 minutes. When the
oven is ready place the prepared pan into the oven in rack position 1.
4. When ready, slide pizza out onto a cutting board. Slice and serve
immediately.