Tomato-Mozzarella Sandwiches
Yield
6 servingsPrep
50 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pizza dough
thawed |
* |
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | teaspoon |
rosemary leaves
crushed |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
basil pesto
|
*
|
| ½ | pound |
mozzarella cheese
sliced |
|
| 2 | each |
tomatoes
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pizza dough
thawed |
* |
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
minced |
|
| 2.5 | ml |
rosemary leaves
crushed |
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 59 | ml |
basil pesto
|
*
|
| 226.8 | g |
mozzarella cheese
sliced |
|
| 2 | each |
tomatoes
thinly sliced |
|
Directions
Grease 13x9 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.
