Low-Fat Basil Pizza

• 1 can (10 oz.) refrigerated pizza crust dough
• 1/3 cup tomato paste
• 1/2 teaspoon dried oregano
• 2 tablespoons drained capers
• 1 cup (4 oz.) shredded low-fat, reduced-fat, light, or part-skim mozzarella, jack, or Swiss cheese
• 1/4 cup grated parmesan or sap sago cheese
• 1/2 cup to 3/4 cup slivered fresh basil leaves
• 1/2 teaspoon hot chili flakes

1. Unfold dough. In a lightly oiled 12- to 14-inch pizza pan or on a 14- by 17-inch baking sheet, pat dough into a 12-inch-wide round with a slightly thicker 1/2-inch-wide rim.
2. Bake crust on lowest rack in a 425u0b0 oven until lightly browned on the bottom, 6 to 8 minutes (5 to 6 minutes in a convection oven).
3. In a bowl, combine tomato paste, 2 tablespoons water, and oregano.
4. Spread tomato mixture over crust, but not rim. Sprinkle with capers. Drop shredded mozzarella cheese in clusters onto tomato mixture, then sprinkle with parmesan.
5. Return pizza to lowest oven rack and bake until mozzarella softens, about 3 minutes (2 minutes in a convection oven). Scatter basil leaves and chili flakes over pizza.

tomato paste, oregano, capers, mozzarella, cheese, basil, hot chili flakes

Taken from www.myrecipes.com/recipe/low-fat-basil-pizza (may not work)