6ounceslow-fat cooked turkey or chicken sausage, any flavorsliced
1/3cupcrumbled reduced-fat feta cheese
1/2cupshredded low-fat mozzarella
Combine all pesto ingredients in a food processor or blender. Blend until smooth. (Pesto will keep in refrigerator for 3–5 days.)
Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
Spread 1/2 cup pesto evenly over crust and top with sausage, tomato, and garlic. Sprinkle with feta, mozzarella, and sliced almonds. Bake for 20 minutes or until crust is golden brown and cheese is melted.