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Randy Mayor; Katie Stoddard Photo by: Randy Mayor; Katie Stoddard

Quick Pizza Margherita

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

Cooking Light DECEMBER 2002

  • Yield: 4 servings (serving size: 2 pieces)

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.

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 30%
  • Fat: 10g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 12.2g
  • Carbohydrate: 38.6g
  • Fiber: 2.1g
  • Cholesterol: 22mg
  • Iron: 2.6mg
  • Sodium: 595mg
  • Calcium: 175mg
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Quick Pizza Margherita recipe

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