|Quick pizza dough||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Nonfat spaghetti sauce||1 Cup (16 tbs)|
|Shredded part skim mozzarella cheese||1 Cup (16 tbs)|
|Black pepper||To Taste|
|Chopped fresh basil||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Coat a baking sheet with no-stick spray; place on the lowest rack of the oven.
Preheat the oven to 500°.
Dust another baking sheet with cornmeal.
Divide the dough into 4 pieces; form into 6" rounds.
Place the rounds on the cornmeal-dusted baking sheet.
Spread the sauce evenly over the rounds to within 1/2" of the edges.
Sprinkle the mozzarella evenly over the rounds; add salt and pepper to taste.
Distribute the basil evenly over the rounds; sprinkle with the Parmesan.
Carefully slide the pizzas onto the prepared, preheated baking sheet and bake for 10 to 14 minutes, or until the bottoms are crisp and brown.