Fresh Tomato Pizza
the Editors of Publications International, Ltd.

Fresh Tomato Pizza
Yield
Makes 4 servings
Ingredients
New York-Style Pizza Crust | |
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
- 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.
Nutritional Information
Calories | 335 |
Calories from Fat | 26 % |
Total Fat | 10 g |
Saturated Fat | 1 g |
Cholesterol | 15 mg |
Carbohydrate | 50 g |
Fiber | 3 g |
Protein | 12 g |
Sodium | 412 mg |
Dietary Exchange
Starch | 3 |
Vegetable | 1 |
Meat | 1/2 |
Fat | 1-1/2 |
Check out more recipes for Italian
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement