Tomato-Basil Pizza

Tomato-Basil PizzaRecipe
Becky Luigart-Stayner; Melanie J. Clarke


4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 305
Caloriesfromfat 29 %
Fat 9.8 g
Satfat 4.9 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 17.2 g
Carbohydrate 36.9 g
Fiber 2.2 g
Cholesterol 20 mg
Iron 2.8 mg
Sodium 549 mg
Calcium 436 mg


1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
1 pound plum tomatoes, cut into 1/4-inch-thick slices
1/2 cup chopped fresh basil
1 teaspoon dried Italian seasoning
2 teaspoons balsamic vinegar


Preheat oven to 450°.

Place pizza crust on a baking sheet; sprinkle with 1/2 cup cheese, leaving a 1/2-inch border. Arrange tomato slices over cheese; sprinkle with basil. Sprinkle with seasoning; drizzle with vinegar. Top with 3/4 cup cheese.

Bake at 450° for 10 minutes or until cheese melts. Cut into 8 wedges.