Tomato and Mozzarella Pizza

Tomato and Mozzarella Pizza
Photo: Romulo Yanes
Makes: 4 servings (serving size: 2 slices)


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All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1 tablespoon olive oil
1 garlic clove, minced
12 ounces ripe tomatoes, thinly sliced
1/8 teaspoon dried oregano, crumbled
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella (about 2 oz.)
1 tablespoon finely grated Parmesan
1/3 cup small fresh basil leaves, optional


Prep: 5 Minutes
Cook: 13 Minutes

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. In a small bowl, stir oil and garlic; brush on dough, leaving a 1/2-inch border. Top with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, mozzarella and Parmesan.

4. Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil, if desired. Cut into 8 slices. Serve.

Created date

March 2013

Nutritional Information

Calories 334
Fat 10.9 g
Satfat 2.3 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 13 g
Carbohydrate 52 g
Fiber 9 g
Cholesterol 9 mg
Iron 3 mg
Sodium 686 mg
Calcium 174 mg