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Pizza Margherita















Low Cholesterol, Trans-fat Free


¾ pound pizza crust dough
1 x durum semolina flour
or cornmeal for dusting
1 tablespoon olive oil
preferably extra virgin
½ cup tomato sauce
2 ounces mozzarella cheese
sliced 1/8 inch thick
1 x salt and black pepper
to taste
½ cup basil
fresh, loosely packed , leaves thoroughly rinsed
¼ cup Parmesan cheese
freshly grated


Place a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or the highest setting.

Place dough on a lightly floured surface and pat into a disk.

Use a rolling pin or your hands to roll or stretch the dough into a circle that is ¼ inch thick and 10 to 12 inches in diameter.

Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.

Brush the dough with a little of the olive oil to the edge.

Spread tomato sauce over the dough to within ½ inch of the edge.

Distribute mozzarella slices over the tomato sauce and season with salt and pepper.

Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish.

Sprinkle with Parmesan.

Drizzle with the remaining olive oil.

Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling.

Garnish with the reserved basil leaves, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 25027% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 186mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 23g
Vitamin A 4% Vitamin C 7%
Calcium 19% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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