Quick Pizza Margherita
Simple and perfectly flavored. This was a wonderful dish. The toppings are so fresh & so tasty.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pizza crust dough
canned refrigerated |
* |
| 1 | x |
nonstick cooking spray
|
* |
| 1 | teaspoon |
olive oil, extra-virgin
divided |
|
| 1 | clove |
garlic
halved |
|
| 5 | each |
italian plum (roma) tomatoes
thinly sliced (about 3/4 pound) |
|
| 4 | ounces |
mozzarella cheese
shredded fresh, about 4 ounces, or non-fat |
|
| 1 | teaspoon |
balsamic vinegar
|
|
| ½ | cup |
basil
thinly sliced fresh |
*
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pizza crust dough
canned refrigerated |
* |
| 1 | x |
nonstick cooking spray
|
* |
| 5 | ml |
olive oil, extra-virgin
divided |
|
| 1 | clove |
garlic
halved |
|
| 5 | each |
italian plum (roma) tomatoes
thinly sliced (about 3/4 pound) |
|
| 115.6 | ml/g |
mozzarella cheese
shredded fresh, about 4 ounces, or non-fat |
|
| 5 | ml |
balsamic vinegar
|
|
| 118 | ml |
basil
thinly sliced fresh |
*
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
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 ½ teaspoon oil.
Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a ½-inch border; sprinkle evenly with cheese.
Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine ½ 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.
