Fresh Tomato Pizza
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Fresh Tomato Pizza." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/fresh-tomato-pizza-recipe.htm> 05 July 2008.
Fresh Tomato Pizza
Yield: Makes 4 servings
Ingredients:
New York-Style Pizza Crust (recipe follows)
1
to 1-1/4 pounds ripe tomatoes, cored
1
tablespoon olive oil
3
to 4 cloves garlic, minced
1/2
cup (2 ounces) shredded Monterey Jack cheese or part-skim mozzarella cheese
2
tablespoons grated Parmesan cheese
Cracked black pepper
10
to 12 fresh basil leaves
Preparation:
1.
Prepare New York-Style Pizza Crust. Preheat oven to 500°F.
2.
Slice tomatoes and place between double layers of paper towels. Press gently to remove juice.
3.
Combine oil and garlic in small bowl. Brush oil mixture over entire surface of prepared crust. Pierce surface with fork 12 to 14 times. Sprinkle with Monterey Jack cheese, leaving 1-inch border. Bake 3 to 4 minutes or until crust is light golden and cheese is melted.
4.
Arrange tomato slices over cheese. Sprinkle with Parmesan cheese and pepper. Bake 4 to 6 minutes or until crust is dark golden. Cut into 8 wedges. Top with whole or slivered basil leaves.
Nutritional Information:
| Serving Size: | |
| Sodium | 412 mg |
| Protein | 12 g |
| Fiber | 3 g |
| Carbohydrate | 50 g |
| Cholesterol | 15 mg |
| Saturated Fat | 1 g |
| Total Fat | 10 g |
| Calories from Fat | 26 % |
| Calories | 335 |
Dietary Exchange:
| Fat | 1-1/2 |
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 3 |
New York-Style Pizza Crust
Yield: Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- i
This thin pizza crust contains no oil.
Ingredients:
2/3
cup warm water, 110° to 115°F
1
teaspoon sugar
1/2
(1/4-ounce) package rapid-rise or active dry yeast
1-3/4
cups all-purpose or bread flour
1/2
teaspoon salt
1
tablespoon cornmeal (optional)
Preparation:
1.
Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
2.
Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.
3.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.
4.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.
5.
Preheat oven to 500°F. Follow directions for individual recipes, baking pizza on bottom rack of oven.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 292 mg |
| Protein | 6 g |
| Fiber | 2 g |
| Carbohydrate | 43 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 206 |
Dietary Exchange:
| Starch | 3 |
This recipe appears in: Pizza