Tomato Pizza with Garlic and Smoked Gouda

Tomato Pizza with Garlic and Smoked Gouda Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 450°.

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.

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.

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

Note:

August 2001
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