Fresh Tomato Pizza
YIELD Makes 4 servings
|New York-Style Pizza Crust (recipe)|
|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|
- Prepare New York-Style Pizza Crust. Preheat oven to 500°F.
- Slice tomatoes and place between double layers of paper towels. Press gently to remove juice.
- 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.
- 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.
This recipe appears in: Italian
|Saturated Fat||1 g|
|Total Fat||10 g|
|Calories from Fat||26 %|
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