Ingredients
1. 1 cup (8 ounces) reduced-fat ricotta cheese
2. 1 cup fat-free mayonnaise
3. 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
4. 1/4 cup grated Parmesan cheese
5. 3/4 cup diced seeded plum tomatoes, divided
6. 1 can (2-1/2 ounces) sliced ripe olives, drained, divided
7. 1/4 cup small sliced pepperoni (quartered)
8. 1 teaspoon garlic powder
9. 1 teaspoon Italian seasoning
10. 1/8 teaspoon crushed red pepper flakes
11. Assorted crackers

Directions

1. In a large bowl, combine the ricotta, mayonnaise, 1 cup mozzarella, Parmesan cheese, 1/2 cup tomatoes, 6 tablespoons olives, pepperoni, garlic powder, Italian seasoning and pepper flakes.
2. Spread into a 9-in. pie plate coated with cooking spray. Sprinkle with remaining mozzarella.
3. Bake at 350° for 25-30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers. Yield: 3 cups.