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 |
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