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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Quick Pizza Margherita"  source: Cooking Light magazine December 2002

    yields 4 servings (serving size: 2 pieces) time  --- difficultyeasy

    Baking the dough before topping it with tomato keeps the crust crisp. Be sure to use fresh mozzarella, which comes packed in water and can be found with other gourmet cheeses.

      RECIPE INGREDIENTS

    1 (10-ounce) can refrigerated pizza crust dough
    Cooking spray
    1 teaspoon extra-virgin olive oil, divided
    1 garlic clove, halved
    5 plum tomatoes, thinly sliced (about 3/4 pound)
    1 cup (4 ounces) shredded fresh mozzarella cheese
    1 teaspoon balsamic vinegar
    1/2 cup thinly sliced fresh basil
    1/8 teaspoon salt
    1/8 teaspoon black pepper

      RECIPE METHOD

    Preheat oven to 400°.

    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 PER SERVING
    CALORIES 298(30% from fat); FAT 10g (sat 4.6g,mono 3.5g,poly 1.4g); PROTEIN 12.2g; CHOLESTEROL 22mg; CALCIUM 175mg; SODIUM 595mg; FIBER 2.1g; IRON 2.6mg; CARBOHYDRATE 38.6g


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