Tomato Pizza with Garlic and Smoked Gouda

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

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 29%
  • Fat: 9.3g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 9.6g
  • Carbohydrate: 42.4g
  • Fiber: 2.5g
  • Cholesterol: 13mg
  • Iron: 2.9mg
  • Sodium: 382mg
  • Calcium: 119mg

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

Preparation

  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.
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