Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 3

If olives are a deal breaker, leave them off; the pizza is still yummy.

Robin Bashinsky
Recipe by Cooking Light June 2012

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Oxmoor House

Recipe Summary

hands-on:
35 mins
total:
55 mins
Yield:
Serves 6 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let dough stand at room temperature, covered, for 30 minutes.

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  • Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.

  • Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

  • Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500° for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.

Nutrition Facts

319 calories; fat 13g; saturated fat 3.6g; mono fat 5.9g; poly fat 2.2g; protein 10.6g; carbohydrates 42.2g; fiber 1.9g; cholesterol 10mg; iron 2.6mg; sodium 665mg; calcium 65mg.
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