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Italian Ricotta and Cherry Tomato Pie
Source: dLife

Savory cherry tomato and three cheese pie.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 113.0
Total Carbs 8.4 g
Dietary Fiber 0.6 g
Sugars 1.5 g
Total Fat 7.0 g
Saturated Fat 2.9 g
Unsaturated Fat 0.7 g
Potassium 43.8 mg
Protein 4.3 g
Sodium 159.3 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  frozen 9" pie crust
0 1/2 cup  fresh basil
1 tsp  olive oil
0 1/2 cup  part skim ricotta cheese
0 1/2 cup  part skim shredded mozzarella
2 tbsp  grated Parmesan cheese
0 1/2 lb  fresh cherry tomatoes
1 each  olive oil cooking spray
1 pinch  black pepper
  1. Preheat oven to 350 degrees F. Lay the pizza crust on a pizza stone or baking sheet.
  2. In a small bowl, mix the basil and olive oil, spreading evenly over the crust.
  3. In another bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Crumble over the basil.
  4. Lay the tomato halves on top. Spray with cooking spray and grate on fresh pepper to taste.
  5. Bake for 15 minutes or until the tomatoes are cooked but maintain their shape. Remove from oven and leave to cool.

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