See more
Randy Mayor Photo by: Randy Mayor

Tomato-and-Basil Pizza

We love this pizza's flavor with Gruyère cheese, but you can use mozzarella if you prefer.

Cooking Light MARCH 2000

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 547
  • Calories from fat: 21%
  • Fat: 12.9g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 13g
  • Protein: 21.7g
  • Carbohydrate: 84.6g
  • Fiber: 4g
  • Cholesterol: 29mg
  • Iron: 5.8mg
  • Sodium: 668mg
  • Calcium: 363mg

Go to Full Version of

Tomato-and-Basil Pizza Recipe