Fresh Tomato Pizza Photo
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


  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.
This recipe appears in: Italian
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
Fat 1-1/2
Meat 1/2
Vegetable 1
Starch 3
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