SERVES 4
INGREDIENTS :
1 cup shredded
6 sun-dried tomato halves
4 ounce. part-skim mozzarella cheese
8 fresh basil leaves
1 large ripe tomato
1 tablespoon cornmeal
3 cups lightly packed baby spinach leaves
½ pound. whole-wheat pizza dough,
thawed if frozen
thawed if frozen
Cooking spray
1 large egg white
¾ cup part-skim ricotta cheese
INSTRUCTIONS:
1 Preheat the oven to 450°F.
2 Finely chop the spinach and shred the mozzarella. Finely chop sun-dried
tomatoes and cut the basil into ribbons. Slice the ripe tomato intothin half-moons.
3 Sprinkle a work surface with the cornmeal. Using your hands and/or a rolling
pin, stretch the dough into a 10 by 16 inch rectangle. Spray a baking sheet
with cooking spray and transfer the dough.
4 Spread the ricotta along the middle of the dough, leaving a 3 inch border on
each long side and a ½ inch border on the top and the bottom. Sprinkle the
spinach and sun-dried tomatoes over the cheese. Arrange the tomato slices
on top, then top with the mozzarella and basil. Whisk the egg white and brush
it along each side of the dough. Fold the two short sides of the dough over
the filling then roll the whole thing up lengthwise like a jelly roll. Press with
your fingers to seal the top and bottom firmly. Position the roll so it is seam
side down .
