We love this pizza's flavor with Gruyère cheese, but you can use mozzarella if you prefer.

Sharon Sanders
Recipe by Cooking Light March 2000

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Roll the prepared dough into a 15-inch circle on a floured surface. Place the dough on a 15-inch round pizza pan sprinkled with cornmeal. Cover the dough, and let rise in a warm place 20 minutes or until puffy.

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  • Preheat oven to 450°.

  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes; cook 5 minutes or until liquid almost evaporates.

  • Lightly coat dough with cooking spray. Spread tomato mixture over dough, leaving a 1-inch border, and top with Gruyère, basil, and Parmesan. Bake at 450° for 15 minutes or until golden.

Nutrition Facts

547 calories; calories from fat 21%; fat 12.9g; saturated fat 5.9g; mono fat 4.7g; poly fat 13g; protein 21.7g; carbohydrates 84.6g; fiber 4g; cholesterol 29mg; iron 5.8mg; sodium 668mg; calcium 363mg.
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