Pizza Margherita

Photo: Randy Mayor; Styling: Jan Gautro

This is our take on the traditional Neapolitan pizza resplendent with the red, white, and green of the Italian flag. Gently patting the tomato slices with a paper towel prevents the pizza from becoming soggy.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 28%
  • Fat: 3.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 13.6g
  • Fiber: 0.7g
  • Cholesterol: 8mg
  • Iron: 0.9mg
  • Sodium: 220mg
  • Calcium: 65mg

Ingredients

  • 1 teaspoon extra-virgin olive oil, divided
  • 1 (10-inch) Basic Pizza Dough
  • 6 very thin tomato slices
  • 3 ounces buffalo mozzarella, cut into small pieces
  • 3 tablespoons torn fresh basil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. 1. Position an oven rack in the lowest setting. Place a pizza stone on the lowest oven rack.
  2. 2. Preheat oven to 500°. Preheat pizza stone 30 minutes before baking pizza.
  3. 3. Gently brush 1/2 teaspoon oil over Basic Pizza Dough. Pat tomato slices with a paper towel. Arrange cheese over dough, leaving a 1/2-inch border. Top with tomato slices. Slide dough onto preheated pizza stone, using a spatula as a guide.
  4. 4. Bake at 500° for 9 minutes or until crust is golden. Remove from pizza stone. Drizzle with remaining 1/2 teaspoon extra-virgin olive oil. Sprinkle with basil, salt, and black pepper. Cut into 8 wedges.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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