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Pesto Pizzettas


1 tube (24 ounces) precooked, ready-to-heat polenta,
cut into twelve 12 1/2" slices
1/4 cup low-fat marinara sauce
2 tablespoons basil pesto or bottled pesto
1/4 roasted red bell pepper, cut into thin strips
4 artichoke hearts, thinly sliced
3/4 cup shredded low or reduced-fat mozzarella
Fresh basil or thyme


Preheat the oven to 400° F.

Spray the polenta slices lightly with olive oil cooking spray and place them on a baking sheet. Bake the polenta for 8 minutes. While it’s baking, place all the toppings in small bowls for quick and easy assembly. Turn the polenta slices over and bake for 8 minutes longer.

Remove the polenta from the oven and turn on the broiler. Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1/2 teaspoon of pesto, a strip of roasted bell pepper, artichoke slices, and 1 tablespoon of cheese.

Broil the pizzettas for about 3 minutes, or just until the cheese is melted, bubbly, and light golden. Remove the pizzettas from the oven and top them with the fresh herbs. Serve immediately.

Makes 12 Servings (

80 Calories, 4g Protein, 10g Carbohydrates, 2g Fat , 1g Fiber, 69mg Sodium
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