Cheesy Margherita Pizza

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

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Nutritional Information

Amount per serving
  • Calories: 442
  • Fat: 17.1g
  • Saturated fat: 7.8g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 24g
  • Carbohydrate: 54.2g
  • Fiber: 2.7g
  • Cholesterol: 38mg
  • Iron: 3.2mg
  • Sodium: 777mg
  • Calcium: 503mg

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

  1. 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.
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