Cheesy Margherita Pizza

Cheesy Margherita Pizza Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This easy, kid-friendly pizza is sure to be a family favorite.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 442
Fat 17.1 g
Satfat 7.8 g
Monofat 6.9 g
Polyfat 0.8 g
Protein 24 g
Carbohydrate 54.2 g
Fiber 2.7 g
Cholesterol 38 mg
Iron 3.2 mg
Sodium 777 mg
Calcium 503 mg

Ingredients

The 5 Ingredients
1 (16-ounce) refrigerated fresh pizza crust dough
2 plum tomatoes, each cut into 8 slices
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup (2 ounces) grated fresh Romano cheese
12 basil leaves, thinly sliced

Preparation

Directions: Roll dough into a 16-inch circle on a lightly floured surface. Place dough on a 16-inch pizza pan or baking sheet coated with cooking spray. Cover loosely; let stand in a warm place (85°) for 15 minutes. Drain tomato slices on paper towels. Preheat oven to 425°. Sprinkle dough with 1/2 cup mozzarella; arrange tomato slices in a single layer over mozzarella. Sprinkle remaining 1 cup mozzarella and Romano cheeses evenly over tomatoes. Bake at 425° for 20 minutes or until crust and cheese are browned. Cut pizza into 8 wedges, and sprinkle evenly with basil.

Note:

David Bonom,

June 2010
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