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Tomato, Thyme and Basil Pizza


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  Recipe by Mayo Clinic

Serves: 4


  • 1 12-inch prepared pizza crust, purchased or made from a mix
  • 4 garlic cloves, chopped or minced
  • ½ cup fat-free ricotta cheese
  • ½ cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  • 2 teaspoons dried basil
  • 1 teaspoon thyme

Dry-packed sun-dried tomatoes must be reconstituted before use. Put them in a bowl and cover with boiling water. Soak until the tomatoes are soft and pliable, about 5 minutes, then drain.


Preheat the oven to 425°F. Lightly coat a 12-inch round baking pan with cooking spray.

Roll out dough and press into the baking pan. Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.

Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.

Cut the pizza into 8 even slices and serve immediately.
  Sun-dried Tomato, Thyme and Basil Pizza

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
2.0 g
     Saturated Fat
0.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
0.5 g
8 mg
276 mg
-- mg
Total Carbohydrate
32 g
     Dietary Fiber
2 g
-- g
8 g

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