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Tomato-Mozzarella Sandwiches

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Submitted by SRS

YIELD

6 servings

PREP

50 min

COOK

25 min

READY

1 hrs

Ingredients

2 907.2
POUNDS G PIZZA DOUGH
thawed *
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
2 2
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML ROSEMARY LEAVES
crushed
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
¼ 59
CUP ML BASIL PESTO *
½ 226.8
POUND G MOZZARELLA CHEESE
sliced
2 2
EACH EACH TOMATOES
thinly sliced

Directions

Grease 13×9 pan; press dough over bottom.

Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk.

In pan, heat oil and garlic over low heat 2 mintues.

Add seasonings.

Preheat oven to 400℉ (200℃).

With floured fingers, poke about 16 holes in dough; brush with oil.

Bake 25 minutes or until browned.

Remove to wire rack to cool.

Cut bread into sixths; halve horizontally.

Brush with pesto; place cheese and tomato on bottoms and over with tops.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 146 65% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 237mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 20g
Vitamin A 11% Vitamin C 10%
Calcium 31% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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