Sun-dried tomato, thyme and basil pizza

Quick and simple, this flavor-packed pizza has more fiber than a typical pizza.

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.

Ingredients (Serves 4)

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

Directions

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.