Thin Crust

Pizza doesn’t have to be high in fat and calories to taste great--especially if you start with a no-fat pizza dough. Nonfat milk is used in the dough for flavor. The small amount of fat in the final recipe comes later. A small amount of oil is brushed on the dough and atop the tomatoes for flavor. Fresh basil and Parmesan cheese are sprinkled over the pizza after baking.

PIZZA POMODORO

2 teaspoons dry yeast

1/2 cup warm water (105 to 115 degrees)

1 teaspoon sugar

1/2 cup nonfat milk

2 teaspoons minced garlic

Salt

3 cups flour

2 tablespoons yellow cornmeal

1 1/2 tablespoons olive oil

4 to 5 thinly sliced Roma tomatoes

Pepper

2 tablespoons chopped fresh basil

1/3 cup shaved Parmesan cheese

Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Let stand until mixture begins to bubble. Stir in milk, garlic and 1 teaspoon salt.

Beat in enough flour to make moderately stiff dough.

Turn dough out onto lightly floured surface and knead until smooth and satiny, 10 to 12 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled.

Punch dough down. Roll out on lightly floured surface to 13x9-inch rectangle. Place on lightly greased baking sheet sprinkled with cornmeal. Brush dough with half of oil. Cover with tomato slices slightly overlapping in rows. Brush tomatoes with remaining oil. Season tomatoes to taste with salt and pepper.

Bake at 350 degrees 20 to 25 minutes or until edges of pizza dough are browned. Sprinkle with fresh basil and cheese. Cut into 2x4 pieces. Makes 8 servings.

Each serving contains about:

223 calories; 419 mg sodium; 3 mg cholesterol; 4 grams fat; 38 grams carbohydrates; 8 grams protein; 0.35 gram fiber.