Tomato Pizza with Capers, Basil, and Garlic

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

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Recipe Summary test

Yield:
4 servings (serving size: 1 wedge).
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 500°.

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  • 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

Per Serving:
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.
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