Low-Fat Basil Pizza
Compared with its role model, a trimmed-down cheese may have only a few grams less fat per ounce. But if you cook with cheese by the cupful, this can make a difference. Reduced-fat cheese contains at least 25 percent less fat than regular. Light cheese contains one-third fewer calories or 50 percent less fat. Low-fat cheese must have no more than 3 grams of fat per ounce. Part-skim mozzarella cheese has 26 percent less fat.
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- Calories: 370
- Calories from fat: 29%
- Protein: 15g
- Fat: 12g
- Saturated fat: 4g
- Carbohydrate: 47g
- Fiber: 4.8g
- Sodium: 900mg
- Cholesterol: 4mg
- 1 can (10 oz.) refrigerated pizza crust dough
- 1/3 cup tomato paste
- 1/2 teaspoon dried oregano
- 2 tablespoons drained capers
- 1 cup (4 oz.) shredded low-fat, reduced-fat, light, or part-skim mozzarella, jack, or Swiss cheese
- 1/4 cup grated parmesan or sap sago cheese
- 1/2 cup to 3/4 cup slivered fresh basil leaves
- 1/2 teaspoon hot chili flakes
- 1. Unfold dough. In a lightly oiled 12- to 14-inch pizza pan or on a 14- by 17-inch baking sheet, pat dough into a 12-inch-wide round with a slightly thicker 1/2-inch-wide rim.
- 2. Bake crust on lowest rack in a 425° oven until lightly browned on the bottom, 6 to 8 minutes (5 to 6 minutes in a convection oven).
- 3. In a bowl, combine tomato paste, 2 tablespoons water, and oregano.
- 4. Spread tomato mixture over crust, but not rim. Sprinkle with capers. Drop shredded mozzarella cheese in clusters onto tomato mixture, then sprinkle with parmesan.
- 5. Return pizza to lowest oven rack and bake until mozzarella softens, about 3 minutes (2 minutes in a convection oven). Scatter basil leaves and chili flakes over pizza.
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