Rustic Pesto Tart

Preparation

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.
3. 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.
4. Bake the tart until browned and bubbling, 20 to 22 minutes. Cool on the pan for 5 minutes before cutting into 12 pieces.

Tips

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.

To Make Ahead: Prepare up to 2 hours ahead; serve at room temperature.

Per serving: 190 calories; 6 g fat (2 g saturated fat, 3 g mono unsaturated fat); 7 mg cholesterol; 29 g carbohydrates; 7 g protein; 3 g fiber; 409 mg sodium; 114 mg potassium

Nutrition Bonus: Selenium (19% daily value)

Exchanges: 2 starch, 1 fat

Contributed by: EatingWell.com