Nutrition per serving may change if servings are adjusted.
1 pound prepared whole-wheat pizza dough, (see Tip)
¼ cup prepared pesto
6 tablespoons dried cranberries
½ cup shredded fontina or Swiss cheese
Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
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 ⅛ inch of the edge. Sprinkle cranberries and cheese evenly over the pesto. Fold 1 to 1½ inches of the border over the filling all the way around, leaving the center exposed.
Bake the tart until browned and bubbling, 20 to 22 minutes. Cool on the pan for 5 minutes before cutting into 12 pieces.
Make Ahead Tip: Prepare up to 2 hours ahead; serve at room temperature.
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.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
134 calories;6 g fat(2 g sat); 1 g fiber; 18 g carbohydrates; 5 g protein; 0 mcg folate; 7 mg cholesterol; 3 g sugars; 0 g added sugars; 89 IU vitamin A; 0 mg vitamin C; 61 mg calcium; 0 mg iron; 175 mg sodium; 18 mg potassium
Easy and Delicious!
I made this to take to a party and everyone loved it. I did use whole wheat pizza dough and added toasted walnuts on top before baking. It made for a heartier serving.
March 21, 2010
I made this for a get-together with about 7 guests. They all absolutely raved over it. The sweetness of the dried cranberries with the savory Swiss cheese was just perfect. I will be making this again!