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Oxmoor House   Photo by: Oxmoor House  

Fresh Tomato-Feta Pizza

If olives are a deal breaker, leave them off; the pizza is still yummy.

Cooking Light JUNE 2012

  • Yield: Serves 6 (serving size: 1 slice)
  • Hands-on: 35 Minutes
  • Total: 55 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 13g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 2.2g
  • Protein: 10.6g
  • Carbohydrate: 42.2g
  • Fiber: 1.9g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 665mg
  • Calcium: 65mg
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Fresh Tomato-Feta Pizza Recipe

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