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Pizza Margherita

Photo: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: 1 wedge)
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.

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

Nutrition Information

  • calories 99
  • caloriesfromfat 28 %
  • fat 3.1 g
  • satfat 1.6 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 3.8 g
  • carbohydrate 13.6 g
  • fiber 0.7 g
  • cholesterol 8 mg
  • iron 0.9 mg
  • sodium 220 mg
  • calcium 65 mg

How to Make It

  1. Position an oven rack in the lowest setting. Place a pizza stone on the lowest oven rack.

  2. Preheat oven to 500°. Preheat pizza stone 30 minutes before baking pizza.

  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. 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.

Cook's Notes

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.