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Basil and Tomato Pizza

Quentin Bacon
Yield Makes 4 servings (serving size: 2 slices)
Prep: 7 minutes; Cook: 8 minutes; Total time: 15 minutes.

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

Nutrition 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

How to Make It

  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.