By Mayo Clinic Staff

Dietitian's tip:

Dry-packed sun-dried tomatoes must be reconstituted before use. Put them in a bowl and cover with boiling water. Soak until the tomatoes are soft and pliable, about 5 minutes, then drain.

To make this plant based, leave out cheese.

Number of servings

Serves 4
  1. Healthy carb
  2. High Fiber


  1. 1 12-inch prepared whole-wheat pizza crust, purchased or made from a mix
  2. 4 garlic cloves, chopped or minced
  3. 1/2 cup part-skim ricotta cheese
  4. 1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  5. 2 teaspoons dried basil
  6. 1 teaspoon dried thyme


Heat the oven to 425 F. Lightly coat a 12-inch round baking pan with cooking spray.

Roll out dough and press into the baking pan. Arrange garlic, cheese and tomatoes on top of the pizza crust. Sprinkle basil and thyme evenly over pizza.

Bake on the lowest rack of the oven until the pizza crust turns brown and the toppings are hot, about 20 minutes.

Cut the pizza into 8 equal slices and serve immediately.

Nutritional analysis per serving

Serving size: 2 slices

  • Total fat 6 g
  • Calories 246
  • Protein 12 g
  • Cholesterol 10 mg
  • Total carbohydrate 40 g
  • Dietary fiber 7 g
  • Monounsaturated fat 2 g
  • Saturated fat 3 g
  • Added sugars 3 g
  • Sodium 383 mg
  • Trans fat 0 g
  • Potassium 696 mg
  • Total sugars 6 g
July 29, 2022