Rustic Pesto Tart
Talk about easy! Almost everything in this pesto-cranberry tart is store-bought. Although the tart can be enjoyed shortly after it comes out of the oven, it's just as good served at room temperature.
Ingredients
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1 pound prepared whole-wheat pizza dough, (see Tip)
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1/4 cup prepared pesto
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6 tablespoons dried cranberries
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1/2 cup shredded fontina or Swiss cheese
Directions
1.
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2.
Sprinkle work surface and dough with flour. Press dough out and roll, stretch or toss it into a 14-inch circle. Place on the prepared baking sheet. Spread pesto on the dough to within 1/8 inch of the edge. Sprinkle cranberries and cheese evenly over the pesto. Fold 1 to 1 1/2 inches of the border over the filling all the way around, leaving the center exposed.
3.
Bake the tart until browned and bubbling, 20 to 22 minutes. Cool on the pan for 5 minutes before cutting into 12 pieces.
Tips:
Tip: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils.
MAKE AHEAD TIP: Prepare up to 2 hours ahead; serve at room temperature.
Nutrition information
Calories 190, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 7 mg, Sodium 409 mg, Carbohydrate 29 g, Fiber 3 g, Protein 7 g, Potassium 114 mg. Exchanges: Starch 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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