Subject: Quick Pizza Margherita
Content: Quick Pizza Margherita Randy Mayor; Katie Stoddard Expand your palette by pairing an earthy rose with our simple yet flavorful margherita pizza. Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella and basil. Yield: 4 servings (serving size: 2 pieces) Ingredients 1 (10-ounce) can refrigerated pizza crust dough Cooking spray 1 teaspoon extra-virgin olive oil, divided 1 garlic clove, halved 5 plum tomatoes, thinly sliced (about 3/4 pound) 1 cup (4 ounces) shredded fresh mozzarella cheese 1 teaspoon balsamic vinegar 1/2 cup thinly sliced fresh basil 1/8 teaspoon salt 1/8 teaspoon black pepper Preparation 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 1/2 teaspoon oil. Rub crust with cut sides of garlic. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden. Combine 1/2 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. Nutritional Information Calories: 298 (30% from fat) Fat: 10g (sat 4.6g,mono 3.5g,poly 1.4g) Protein: 12.2g Carbohydrate: 38.6g Fiber: 2.1g Cholesterol: 22mg Iron: 2.6mg Sodium: 595mg Calcium: 175mg Cooking Light , DECEMBER 2002
VIEW FULL VERSION: Link