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Tomato-and-Basil Pizza

Randy Mayor
Yield 4 servings (serving size: 2 slices)
We love this pizza's flavor with Gruyère cheese, but you can use mozzarella if you prefer.

Ingredients

  • All-purpose Pizza Dough
  • 2 teaspoons yellow cornmeal
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Gruyère or Swiss cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 547
  • caloriesfromfat 21 %
  • fat 12.9 g
  • satfat 5.9 g
  • monofat 4.7 g
  • polyfat 13 g
  • protein 21.7 g
  • carbohydrate 84.6 g
  • fiber 4 g
  • cholesterol 29 mg
  • iron 5.8 mg
  • sodium 668 mg
  • calcium 363 mg

How to Make It

  1. Roll the prepared dough into a 15-inch circle on a floured surface. Place the dough on a 15-inch round pizza pan sprinkled with cornmeal. Cover the dough, and let rise in a warm place 20 minutes or until puffy.

  2. Preheat oven to 450°.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes; cook 5 minutes or until liquid almost evaporates.

  4. Lightly coat dough with cooking spray. Spread tomato mixture over dough, leaving a 1-inch border, and top with Gruyère, basil, and Parmesan. Bake at 450° for 15 minutes or until golden.