1 (10 oz.) can refrigerated pizza crust	4 lg. Italian plum tomatoes, sliced	2 slices red onion, seperated into rings
2 oz. blue or Gorgonzola cheese, crumbled	3 oz. shredded mozzarella cheese	¼ cup pine nuts

1. Heat oven to 425°. Grease cookie sheet. Unroll dough; place on cookie sheet. Starting at center, press out dough with hands to form a 12 x 10" rectangle. Bake for 7 minutes.
2. Remove partially baked crust from oven. Top with tomato slices, onion, blue cheese, mozzarella cheese and pine nuts. Return to oven; bake an additional 10 to 12 minutes or until cheese is melted and crust is light golden brown.

Ingredient info:
Pine nuts are harvested from the cones of several varieties of pine trees. These small, white, elongated kernel-shaped nuts are also called piñon or pignoli. Because of their high fat content, pine nuts must be stored in the refrigerator or freezer.

Traditionally used for tomato paste and sauce, Italian plum tomatoes have more flesh and less juice than other tomatoes. They also have a deeper tomato flavor. We used Italian plum tomatoes on this pizza to keep the crust crisp.

Serving size: ¼ of recipe
Calories: 350
Calories from fat: 130
Dietary exchanges: 2 starch, 1 vegetable, 1½ high-fat meat OR 2 carbohydrate, 1 vegetable, 1½ high-fat meat