Pizza on Rye
Yield
6 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tomato sauce
|
|
| ¼ | teaspoon |
basil
|
*
|
| ⅛ | teaspoon |
oregano
|
|
| 6 | slices |
rye bread
toasted |
|
| 8 | ounces |
mozzarella cheese
sliced |
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tomato sauce
|
|
| 1.3 | ml |
basil
|
*
|
| 0.6 | ml |
oregano
|
|
| 6 | slices |
rye bread
toasted |
|
| 231.2 | ml/g |
mozzarella cheese
sliced |
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye toast.
Divide the 8 ounces of sliced mozzarella among the pizzas.
Sprinkle with Parmesan cheese and broil until bubbly.
For variety, I top my pizza with onions, pepperoni, and sometimes canned shrimp.
