Quick Pizza Margherita

Randy Mayor; Katie Stoddard
Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella, and basil.

Yield:

4 servings (serving size: 2 pieces)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

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

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

Note:

December 2002