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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Tomato-Basil Pizza"  source: Cooking Light magazine November 2002

    yields4 servings (serving size: 2 wedges)time --- difficultyeasy

      RECIPE INGREDIENTS

    1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
    1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
    1 pound plum tomatoes, cut into 1/4-inch-thick slices
    1/2 cup chopped fresh basil
    1 teaspoon dried Italian seasoning
    2 teaspoons balsamic vinegar

      RECIPE METHOD

    Preheat oven to 450°.

    Place pizza crust on a baking sheet; sprinkle with 1/2 cup cheese, leaving a 1/2-inch border. Arrange tomato slices over cheese; sprinkle with basil. Sprinkle with seasoning; drizzle with vinegar. Top with 3/4 cup cheese.

    Bake at 450° for 10 minutes or until cheese melts. Cut into 8 wedges.

      NUTRITION PER SERVING
    CALORIES 305(29% from fat); FAT 9.8g (sat 4.9g,mono 1.7g,poly 0.3g); PROTEIN 17.2g; CHOLESTEROL 20mg; CALCIUM 436mg; SODIUM 549mg; FIBER 2.2g; IRON 2.8mg; CARBOHYDRATE 36.9g


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