Rating: 4.5 stars
32 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 10
  • 5 star values: 19

Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella, and basil.

Recipe by Cooking Light December 2002

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

  • Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

  • Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

  • Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Nutrition Facts

298 calories; calories from fat 30%; fat 10g; saturated fat 4.6g; mono fat 3.5g; poly fat 1.4g; protein 12.2g; carbohydrates 38.6g; fiber 2.1g; cholesterol 22mg; iron 2.6mg; sodium 595mg; calcium 175mg.
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