I like to seek out a mixture of tomatoes for this pizzared plum, yellow, or any kind of heirloom tomato. And I especially like the Plain Pizza Dough variation, made with all-purpose flour, for a tomato pizza.

Recipe by Cooking Light June 2000

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 wedge).
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

    Advertisement
  • Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of the dough with fingers to form a rim. Sprinkle cheese on the crust. Arrange tomato on cheese; sprinkle with capers.

  • Bake at 500° for 15 minutes or until crust is golden. Remove from oven; sprinkle with basil, pepper, salt, and garlic. Drizzle with oil. Cool slightly (tomatoes will be hot). Cut the pizza into 4 wedges.

Nutrition Facts

303 calories; calories from fat 19%; fat 6.4g; saturated fat 2g; mono fat 2.9g; poly fat 0.9g; protein 10.8g; carbohydrates 50.8g; fiber 3.4g; cholesterol 8mg; iron 3.6mg; sodium 775mg; calcium 115mg.
Advertisement
Advertisement