Guest guest Posted April 18, 2000 Report Share Posted April 18, 2000 * Exported from MasterCook * Tomato-And-Basil Pizza Recipe By : Cooking Light, March 2000 Serving Size : 4 Preparation Time :0:00 Categories : Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- all-purpose pizza dough 2 teaspoons yellow cornmeal 2 teaspoons olive oil 2 garlic cloves -- minced 1 can diced tomatoes -- undrained -- (14.5-ounce) cooking spray 3/4 cup shredded Gruyere or Swiss cheese -- (3 ounces) 1/4 cup thinly sliced fresh basil 1/4 cup grated fresh parmesan cheese -- (1 ounce) 1. Roll the prepared dough into a 15-inch circle on a floured surface. Place the dough on a 15-inch round pizza pan sprinkled with cornmeal. Cover the dough, and let rise in a warm place 20 minutes or until puffy. 2. Preheat oven to 450ø. 3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add tomatoes; cook 5 minutes or until liquid almost evaporates. 4. Lightly coat dough with cooking spray. Spread tomato mixture over dough, leaving a 1-inch border, and top with Gruyere, basil, and Parmesan. Bake at 450ø for 15 minutes or until golden. Yield: 4 servings (serving size: 2 slices). CALORIES 547 (21% from fat); FAT 12.9g (sat 5.9g, mono 4.7g, poly 13g); PROTEIN 21.7g; CARB 84.6g; FIBER 4g; CHOL 29mg; IRON 5.8mg; SODIUM 668mg; CALC 363mg KES 04/18/000 - - - - - - - - - - - - - - - - - - NOTES : For a crunchy crust, make sure your oven is preheated. Use fresh tomatoes if you have them in place of canned. To slice the basil, stack the leaves, and roll them up as you would a cigar; then slice crosswise. Quote Link to comment Share on other sites More sharing options...
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