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

With its juicy tomatoes and smoked cheese, this pizza has a flavor that's reminiscent of a BLT. Plum tomatoes work best because of their firmness, but any variety will do. We prebaked the crust a few minutes to prevent the tomatoes from making it soggy.

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Roll the 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 dough with fingers to form a rim. Bake at 450° for 5 minutes.

  • Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper.

  • Bake at 450° for 15 minutes or until lightly browned. Top with basil. Cut into 8 wedges.

Nutrition Facts

291 calories; calories from fat 29%; fat 9.3g; saturated fat 3.7g; mono fat 3g; poly fat 0.6g; protein 9.6g; carbohydrates 42.4g; fiber 2.5g; cholesterol 13mg; iron 2.9mg; sodium 382mg; calcium 119mg.
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