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Fresh Tomato-Feta Pizza

Oxmoor House

 

Hands-on time 35 mins
Total time 55 mins
Yield Serves 6 (serving size: 1 slice)
If olives are a deal breaker, leave them off; the pizza is still yummy.

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • 4 plum tomatoes, sliced
  • 2 1/2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 tablespoon cornmeal
  • 4 ounces feta cheese
  • 1 ounce pitted kalamata olives, halved (1/3 cup)
  • 1/4 cup fresh basil leaves

Nutrition Information

  • calories 319
  • fat 13 g
  • satfat 3.6 g
  • monofat 5.9 g
  • polyfat 2.2 g
  • protein 10.6 g
  • carbohydrate 42.2 g
  • fiber 1.9 g
  • cholesterol 10 mg
  • iron 2.6 mg
  • sodium 665 mg
  • calcium 65 mg

How to Make It

  1. Let dough stand at room temperature, covered, for 30 minutes.

  2. Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.

  3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

  4. Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500° for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.