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.

Makes 12 appetizer servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 pound prepared whole-wheat pizza dough (see Tip)
1/4 cup prepared pesto
6 tablespoons dried cranberries
1/2 cup shredded fontina or Swiss cheese

1. Preheat oven to 400°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.

NUTRITION INFORMATION: Per serving: 190 calories; 6 g fat (2 g sat, 3 g mono); 7 mg cholesterol; 29 g carbohydrate; 7 g protein; 3 g fiber; 409 mg sodium; 114 mg potassium.
Nutrition bonus: Selenium (19% daily value).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 fat

TIP: 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.

Simple and delicious! Throw on a little chicken and you have a complete meal. Even easier if you use a boboli...

Anonymous, Orange County, CA

I served this last night as the first course for a dinner party. It was a hit! Very easy to put together, other than baking time of about 8 minutes in my oven, i only spent 5 shredding the cheese and putting the toppings on! I highly recommend this! I used a boboli wheat crust, ocean spray craisins, classico jarred pesto, and fontina from the cheese counter. Yum!!

Anonymous, St. Paul, MN

Not only was this enjoyed by all the guests at a cookie swap I hosted, but my 1 year old loved it! I made my own crust in the bread machine and used fontina cheese. I added some cornmeal to the pizza stone before putting the whole think in the oven. It's a keeper.

homefrontgirl, CO