Pizza Margherita

Pizza Margherita Recipe
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

Nutritional 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

Ingredients

1 teaspoon extra-virgin olive oil, divided
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. 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.

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.

Joshua Haynes,

Cooking Light

September 2008
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