Skillet Pizza


When shopping for pesto, choose refrigerated tubs instead of cans or jars; they have the most flavor and the least sodium.

  • SERVINGServings


  • 8 oz. chilled pizza dough (1/2 of 16-oz. pkg.)
  • 2 tsp. olive oil
  • 2 Tbs. plus 2 tsp. prepared refrigerator pesto
  • 1/2 cup shredded low-moisutre part-skim mozzarella cheese
  • 2 Tbs. low-fat ricotta cheese
  • 1 large zucchini, sliced into 1/4-inch rounds


  1. Set rack in lower third of oven and preheat oven to 500F.
  2. Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.
  3. Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.
  4. Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 252
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 13 mg
  • Fat Content: 12 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 394 mg
  • Sugar Content: 3 g