Quick Pizza Margherita

You can definitely taste the difference between using supermarket and farmer's market tomatoes, so this pizza is best in summer. I make it using my in-laws' pizza dough recipe and it is a big hit with our friends, one of whom is a professional chef.

This one is definitely a keeper. So easy to make and the whole family just loves it. Who needs Papa Murphy's?? The only change I made was to infuse the garlic with minced fresh garlic for 30 minutes before using it. Then I just drained off the 1/2 teaspoon of oil into the vinegar and used a pastry brush to brush the garlic and oil onto the crust.

Sooo GOOD!!

This was good and I loved how easy it was, but I would make some modifications next time. I used canned Pilsbury pizza dough, would definately use fresh next time. I also used grocery store tomatoes. I think fresh tomatoes in season would make this a 4 or 5 star recipe. I didn't think it needed the olive oil but would just drizzle with balsamic next time. I will make this again.

Absolutely delicious! I followed the recipe as written. The tomatoes have so much flavor, and the balsamic/oil drizzle with fresh basil is so truly authentic. This is a definite keeper.

This was fantastic! We used a Trader Joes refidgerated crust. And local tomatoes! Yumm!

Tasty and very easy. Was sweeter than I expected...might use a bit more salt next time.

Honestly I'm not even a big fan of marg pizza, but this is fantastic! Also, the portion is super satisfying for only 300 calories. Love it. Try it. : )

We added some Marinara sauce, since we had it on hand. But with or without that, this is easy, quick, and very tasty. I'll definitely make it again.

We loved this recipe. I used my bread machine to make the pizza dough. Also used canned stewed tomatoes, which I drained really well (fresh tomatoes are not in season). Will definielty make this again.

I have made this for my wife and I 5X's now and it tastes great each time.I make my own dough with a 50% mix SemolinaFlour and UnBleached All-Pupose Flour. 110 degree H2O sugar and yeast let stand to proof the yeast mix until foamy add salt to the Flours and knead with an upright mixer. 11/2 cups each flour 1 C.warm water 1 packet yeast 2Tbsp sugar proof the yeast then add 2 Tbsp EVOO add 1/2 tsp of seas salt to FloursKnead w/ dough hooks for 8 min. lightly Oil a bowl place the dough in it and let dbl in size for 1-2hrs. divide into thirds as each third will make 1 14" pizza crust.

Great if you are watching your calories but you still want pizza!

A very yummy, quick weeknight dinner! I agree that the olive oil/balsalmic mixture really makes the dish. I will definitely be making this again!

Loved it! Used Pilsbury refrigerated pizza dough. It was wonderful. The fresh basil made it very aromatic and delicious. Followed the recipe exactly, except for the fresh mozzaerlla, had to use shredded. But still worked fine. Will use fresh next time. Next time I will also add a bit more tomato since the recipe does not call for pizza sauce. My 13 year old son loved every bite.

I cooked this with whole wheat flour, which was a mistake. I could tell though that the pizza ingredients were tasty. I would do it next time with regular crust.

This recipe was good. Serving size was generous compared to other CL pizzas. Substituted Wegmans balsamic glaze for vinegar/oil mix. Would have liked this better with a whole wheat crust. Next time will try with homemade dough.

This recipe was easy and delicious! Great for a casual weeknight meal.

Wow! Great recipe. Fresh ingredients are best but using what’s on hand is almost as good, and in my house, more likely to happen. Here’s an even quicker and lighter version, which is easily made for just one person as follows: I used Flatout Light Italian Herb flatbread as mentioned by another member. (Thanks for that great suggestion) I also substituted, where appropriate, using ½ a large tomato, pinch of garlic powder, a shot of spray-on olive oil, pre-shredded cheese, and 2 or 3 sprays of Wishbone’s Salad Spritzers Balsamic Breeze for a quick finish. This makes a great lunch in minutes and clean up is next to nothing, especially if you use a sheet of parchment paper on your cookie sheet. With theses substitutions, one serving: Cal 169, fat 7g, Chol 15mg, Sod 503mg, Carbs 18mg, Fib 10g, Protein 15g, WW Points 3.

I gave this five stars because of its combined speed and taste-- I haven't had pizza in a few years, and I decided last-minute to throw this one together (used heirloom tomatoes instead of plum, and Trader Joe's garlic-herb pizza crust dough). I was done with prep work and it was out of the oven in about 30 minutes. I have two boys in the house whose taste buds are generally not adventurous, and they loved this. Will make again.

Three to four stars for taste, five for easy and quick. This was tasty, but I thought the canned crust had an off oily taste, not from the olive oil. Will try fresh pizza dough next time. Crust cooked beautifully on a stoneware baking sheet. Used bagged shredded cheese, but will try fresh next time. Added a handful of fresh arugula when it came out of the oven. That and the basil, oil, and vinegar added a lot of flavor. Easy to make other additions and would be a great appetizer if cut smaller. This was a spur of the moment dinner and two pieces weren't enough for an adult without a side dish, too. Definitely plan to make again.

Really easy and very good.

Quick, simple and fresh. Will definitely make this again and again!

The balsamic vinegar sends the pizza over the top! I loved it. I used Flat Out wraps as the crust (just crisp them in the oven at 350 for 7 minutes before topping) and they were the perfect light dinner. I've also made them for parties and they are always a huge hit!

Fresh, tast, and easy. I loved the flavor of this pizza and it was quick and no-fuss for a weeknight meal. I used a Boboli thin pizza crust which made it even faster to prepare. I will be eating these leftovers for sure.