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Tomato Pizza with Garlic and Smoked Gouda

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 2 wedges)
With its juicy tomatoes and smoked cheese, this pizza has a flavor that's reminiscent of a BLT. Plum tomatoes work best because of their firmness, but any variety will do. We prebaked the crust a few minutes to prevent the tomatoes from making it soggy.

Ingredients

  • 1/2 recipe Pizza Dough
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1/2 cup (2 ounces) shredded smoked Gouda cheese
  • 1 1/2 cups sliced plum tomato (about 4)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced fresh basil

Nutrition Information

  • calories 291
  • caloriesfromfat 29 %
  • fat 9.3 g
  • satfat 3.7 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 9.6 g
  • carbohydrate 42.4 g
  • fiber 2.5 g
  • cholesterol 13 mg
  • iron 2.9 mg
  • sodium 382 mg
  • calcium 119 mg

How to Make It

  1. Preheat oven to 450°.

  2. Roll the dough into a 12-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes.

  3. Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper.

  4. Bake at 450° for 15 minutes or until lightly browned. Top with basil. Cut into 8 wedges.