Polenta "pizza" Margherita

7 Points, Italian, Weight Watchers

Prep Time: 0:10 Cook Time: 0:12 Total Time: 0:22 Difficulty: Easy Servings: 4 Source:

Ingredients

16 oz (1-lb) fat free polenta, refrigerated, or shelf-stable, cut into 1/4-inch rounds

3/4 cup part-skim ricotta cheese

1/4 cup grated parmesan cheese

1/4 tsp black pepper

3 medium plum tomatoes, thinly sliced into rounds and patted dry with paper towels

1/2 cup shredded part-skim mozzarella cheese

2 spray cooking spray

Directions

Preheat broiler. Spray 10-inch pizza pan or large baking sheet with nonstick spray.

Place 1 slice of polenta in center of prepared pan. Arrange remaining slices of polenta in two concentric circles around first slice, slightly overlapping polenta to form 10-inch polenta round. Lightly spray polenta with nonstick spray. Broil 5 inches from heat until lightly browned and heated through, about 8 minutes.

Meanwhile, stir together ricotta, Parmesan, and pepper in small bowl.

Arrange tomato slices on top of polenta and dollop with ricotta-Parmesan mixture; sprinkle with mozzarella. Broil until tomatoes are heated through and mozzarella is melted, about 4 minutes. Cut into 4 wedges.

Per serving: 1 wedge

Nutrition

7 smart points