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Tomato-Basil Pizza

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 2 wedges)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

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