Fresh tomato, basil, and cheese pizza
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (12-inch) Basic Pizza Crust (see previous post for recipe) | |
| 2 | teaspoons | Olive oil |
| ½ | cup | Grated fresh Parmesan cheese, divided |
| 3 | larges | Ripe unpeeled tomatoes, cut into 1/4-inch slices (about 1 1/2 pounds) |
| 6 | Cloves garlic, thinly sliced | |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Chopped fresh basil |
Directions
Fresh Tomato, Basil, and Cheese Pizza Brush crust with olive oil. Sprinkle with ¼ cup cheese, leaving a ½ inch border. Arrange tomatoes over cheese, over-lapping. Top with garlic, remaining ¼ cup cheese, salt, and pepper. Bake at 500 deg.F for 12 minutes on bottom rack of oven. Remove pizza to a cutting board; to with basil. Let stand 5 minutes. Yield: 6 servings (about 189 calories per wedge).
Protein 7⅕, Fat 4⅗, Carbohydrate 30⅒, Cholesterol 5.3, Iron 2⅒, Sodium 280, Calcium 111
From: Cooking Light Magazine, Sept./Oct. 1991