Tomato-and-Basil Pizza

Tomato-and-Basil Pizza Recipe
Randy Mayor
We love this pizza's flavor with Gruyère cheese, but you can use mozzarella if you prefer.


4 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat oven to 450°.

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.

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.

Sharon Sanders,

Cooking Light

March 2000
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