Basil and Tomato Pizza

basil-tomato-pizza Recipe
Quentin Bacon
Prep: 7 minutes; Cook: 8 minutes; Total time: 15 minutes.

Yield:

Makes 4 servings (serving size: 2 slices)

Nutritional Information

Calories 318
Fat 8 g
Satfat 3 g
Monofat 1 g
Polyfat 1 g
Protein 17 g
Carbohydrate 48 g
Fiber 6 g
Cholesterol 20 mg
Iron 3 mg
Sodium 575 mg
Calcium 195 mg

Ingredients

1 (14-ounce) whole-wheat refrigerated pizza crust dough
All-purpose flour and cornmeal, as needed
2 large garlic cloves, sliced
1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
1 1/2 ounces prosciutto
3/4 pound assorted tomatoes, halved
1/2 cup fresh basil leaves
1/8 teaspoon crushed red pepper

Preparation

1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.

2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.

Note:

Lori Powell,

September 2010
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