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Quick Pizza Margherita

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Submitted by happyzhangbo

Simple and perfectly flavored. This was a wonderful dish. The toppings are so fresh & so tasty.

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

10 289
OUNCES ML/G PIZZA CRUST DOUGH
canned refrigerated *
1 5
TEASPOON ML OLIVE OIL, EXTRA-VIRGIN
divided
1 1
CLOVE CLOVE GARLIC
halved
5 5
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
thinly sliced (about 3/4 pound)
4 115.6
OUNCES ML/G MOZZARELLA CHEESE
shredded fresh, about 4 ounces, or non-fat
1 5
TEASPOON ML BALSAMIC VINEGAR
½ 118
CUP ML BASIL
thinly sliced fresh *
0.6
TEASPOON ML SALT
0.6
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 110 48% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 255mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 28% Vitamin C 33%
Calcium 24% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 
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