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Quick Pizza Margherita

Quick Pizza Margherita
Randy Mayor; Katie Stoddard
Yield

4 servings (serving size: 2 pieces)

Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella, and basil.

Ingredients

  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1 teaspoon extra-virgin olive oil, divided
  • 1 garlic clove, halved
  • 5 plum tomatoes, thinly sliced (about 3/4 pound)
  • 1 cup (4 ounces) shredded fresh mozzarella cheese
  • 1 teaspoon balsamic vinegar
  • 1/2 cup thinly sliced fresh basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 298
  • caloriesfromfat 30 %
  • fat 10 g
  • satfat 4.6 g
  • monofat 3.5 g
  • polyfat 1.4 g
  • protein 12.2 g
  • carbohydrate 38.6 g
  • fiber 2.1 g
  • cholesterol 22 mg
  • iron 2.6 mg
  • sodium 595 mg
  • calcium 175 mg

How to Make It

  1. Preheat oven to 400°.

    Chopping Basil
  2. Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

  3. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

  4. Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

  5. Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.