Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This easy, kid-friendly pizza is sure to be a family favorite.

David Bonom
Recipe by Cooking Light June 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Directions: Roll dough into a 16-inch circle on a lightly floured surface. Place dough on a 16-inch pizza pan or baking sheet coated with cooking spray. Cover loosely; let stand in a warm place (85°) for 15 minutes. Drain tomato slices on paper towels. Preheat oven to 425°. Sprinkle dough with 1/2 cup mozzarella; arrange tomato slices in a single layer over mozzarella. Sprinkle remaining 1 cup mozzarella and Romano cheeses evenly over tomatoes. Bake at 425° for 20 minutes or until crust and cheese are browned. Cut pizza into 8 wedges, and sprinkle evenly with basil.

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Nutrition Facts

442 calories; fat 17.1g; saturated fat 7.8g; mono fat 6.9g; poly fat 0.8g; protein 24g; carbohydrates 54.2g; fiber 2.7g; cholesterol 38mg; iron 3.2mg; sodium 777mg; calcium 503mg.
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