Ingredients:
1 (11 ounce) cans refrigerated breadstick dough
cooking spray
8 plum tomatoes
1 1/2 teaspoons salt
1 cup loosely packed basil leaves
3/4 cup shredded part-skim mozzarella cheese ( 3 oz)
2/3 cup fat-free ricotta cheese
1/2 cup grated fresh parmesan cheese ( 2 oz)
1/4 teaspoon black pepper
2 large egg whites
2 teaspoons olive oil
Directions:
Preheat oven to 425f degrees.
Unroll dough, separating into stirps.
Working on a flat surface, coil 1 strip dough around itself in a sprial pattern.
Add second strip of dough to end of the first strip, pinching ends to seal, continue coiling remaining dough.
Let rest 10 minutes.
Roll dough into 12 inch circle, fit into bottom and up sides of 9 inch round removable bottom tart pan coated with cooking spray.
Cover dough with foil, arrange pie weights or dried beans on foil.
Bake at 425f degrees for 15 minutes, remove weights and foil.
Bake an additional 5 minutes or until edges are ligfhtly browned.
Reduce oven temperature to 350f degrees.
Core and slice tomatoes into 1/4 inch thick slices.
Sprinkle tomatoes with salt, place tomato slices, salt sides down, on serveral layers of paper towel.
Cover with additional paper towels.
Let stand 10 minutes, pressing down occasionally.
Place basil, cheese, pepper and egg whites in blender or food processor, process until smooth.
Spread cheese mixture over crust.
Arrange tomato slices over cheese mixture, brush with olive oil.
Bake at 350f degrees for 40 minutes or until cheese mixture is set.
Let stand 10 minutes before serving.
Can be served hot, room temperature or cold.
Servings: 6-8
Time preparation: 15 min.
Time total: 100 min.