Combine:
1 c. (8 oz.) low fat ricotta cheese
1 c. mayonnaise (low fat can be used)
1 c. shredded low fat mozzarella (of 1 1/2 c. total)
1/4 c. grated Parmesan cheese
1/2 c. diced seeded plum tomatoes (of 3/4 c. in total)
6 T. sliced black olives (from a 2 1/2 oz. can)
1/4 c. sliced turkey pepperoni
1 t. garlic powder
1 t. Italian seasoning
1/8 t. crushed red pepper flakes
Mix well, place in pie plate sprayed with non-stick cooking spray. Top with remaining 1/2 c. mozzarella.
1 c. (8 oz.) low fat ricotta cheese
1 c. mayonnaise (low fat can be used)
1 c. shredded low fat mozzarella (of 1 1/2 c. total)
1/4 c. grated Parmesan cheese
1/2 c. diced seeded plum tomatoes (of 3/4 c. in total)
6 T. sliced black olives (from a 2 1/2 oz. can)
1/4 c. sliced turkey pepperoni
1 t. garlic powder
1 t. Italian seasoning
1/8 t. crushed red pepper flakes
Mix well, place in pie plate sprayed with non-stick cooking spray. Top with remaining 1/2 c. mozzarella.
Bake at 350 degrees 25-30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining 1/4 c. diced tomatoes and sliced black olives
Serve with crackers, bread sticks, or baked boboli.
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