¼ cup (60 ml) tomato sauce
2 heaping tablespoons Basil Pesto (page 64)
½ cup (1¾ ounces/50 g) grated mozzarella
1 small (3½-ounce/100 g) sweet potato, cut into ⅛-inch (3 mm) slices and grilled or broiled
Handful of baby spinach leaves, rinsed and dried
1 heaping tablespoon roasted, unsalted shelled sunflower seeds
2 teaspoons roasted, unsalted shelled pumpkin seeds
⅓ cup (1¾ ounces/50 g) crumbled blue cheese
Evenly spread the tomato sauce and pesto over the pizza crust. Top with half of the mozzarella. Arrange the sweet potato and spinach over the cheese and sprinkle with the sunflower seeds, pumpkin seeds, blue cheese, and remaining mozzarella. Bake as directed.
PER SERVING (including crust): 407 calories; 16 g protein; 14 g total fat; 5 g saturated fat; 51 g carbohydrates; 6 g fiber; 587 mg sodium