Compared with its role model, a trimmed-down cheese may have only a few grams less fat per ounce. But if you cook with cheese by the cupful, this can make a difference. Reduced-fat cheese contains at least 25 percent less fat than regular. Light cheese contains one-third fewer calories or 50 percent less fat. Low-fat cheese must have no more than 3 grams of fat per ounce. Part-skim mozzarella cheese has 26 percent less fat.

Recipe by Sunset February 1999

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Unfold dough. In a lightly oiled 12- to 14-inch pizza pan or on a 14- by 17-inch baking sheet, pat dough into a 12-inch-wide round with a slightly thicker 1/2-inch-wide rim.

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  • Bake crust on lowest rack in a 425° oven until lightly browned on the bottom, 6 to 8 minutes (5 to 6 minutes in a convection oven).

  • In a bowl, combine tomato paste, 2 tablespoons water, and oregano.

  • Spread tomato mixture over crust, but not rim. Sprinkle with capers. Drop shredded mozzarella cheese in clusters onto tomato mixture, then sprinkle with parmesan.

  • Return pizza to lowest oven rack and bake until mozzarella softens, about 3 minutes (2 minutes in a convection oven). Scatter basil leaves and chili flakes over pizza.

Nutrition Facts

370 calories; calories from fat 29%; protein 15g; fat 12g; saturated fat 4g; carbohydrates 47g; fiber 4.8g; sodium 900mg; cholesterol 4mg.
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