Tomato-Basil Pizza

Becky Luigart-Stayner; Melanie J. Clarke

Yield: 4 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 17.2g
  • Carbohydrate: 36.9g
  • Fiber: 2.2g
  • Cholesterol: 20mg
  • Iron: 2.8mg
  • Sodium: 549mg
  • Calcium: 436mg


  • 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


  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.
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