Tomato Pizza With Capers, Basil And Garlic

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* Exported from MasterCook *

 

Tomato Pizza With Capers, Basil And Garlic

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 recipe Plain Pizza Dough

Cooking spray

1 tablespoon yellow cornmeal

1/2 cup shredded part-skim mozzarella cheese -- (2 ounces)

4 tomatoes -- cut into 1/2-inch-thick slices (about 1

pound)

2 tablespoons capers

1/4 cup chopped fresh basil

1/2 teaspoon black pepper

1/4 teaspoon salt

2 garlic cloves -- minced

1 teaspoon extra-virgin olive oil

 

Preheat oven to 500 degrees.

 

Roll dough into a 12-inch circle on a lightly floured surface. Place

dough on a 12-inch pizza pan or baking sheet coated with cooking spray and

sprinkled with cornmeal. Crimp edges of the dough with fingers to form a

rim. Sprinkle cheese on the crust. Arrange tomato on cheese; sprinkle

with capers.

 

Bake at 500 degrees for 15 minutes or until crust is golden. Remove from

oven; sprinkle with basil, pepper, salt and garlic. Drizzle with oil.

Cool slightly (tomatoes will be hot). Cut the pizza into 4 wedges.

 

Yield: 4 servings (serving size: 1 wedge)

 

CALORIES 303 (19% from fat); FAT 6.4g (sat 2g, mono 2.9g, poly 0.9g);

PROTEIN 10.8g; CARB 50.8g; FIBER 3.4g; CHOL 8mg; IRON 3.6mg; SODIUM 775

mg; CALC 115mg

 

Whole-Wheat Pizza Dough:

 

Dissolve yeast and sugar in warm water in a large bowl; let stand 5

minutes. Lightly spoon flour into dry measuring cups; level with a knife.

Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to

yeast mixture, stirring until well-blended. Turn dough out onto a floured

surface. Knead until smooth and elastic (about 10 minutes); add enough of

remaining flour, 1 tablespoon at a time, to prevent dough from sticking to

hands (dough will feel tacky).

 

Place dough in a large bowl coated with cooking spray, turning to coat

top. Cover and let rise in a warm place (85 degrees), free from drafts,

45 minutes or until doubled in size. (Press two fingers into dough. If

indentation remains, the dough has risen enough.) Punch dough down; cover

and let rest 5 minutes. Divide dough in half; roll each half into a

12-inch circle on a floured surface. Top and bake according to recipe

directions.

 

Yield: 2 (12-inch) pizza crusts.

 

Note: This dough may be frozen. Follow directions for kneading dough, and

shape dough into 2 balls. Coat balls with cooking spray and place into a

zip-top plastic freezer bag. Thaw overnight in refrigerator. Cover and

let rise in a warm place (85 degrees), free from drafts, 1 1/2 hours or

until doubled in size. (Press two fingers into dough. If indentation

remains, the dough has risen enough.) Shape as instructed.

 

(Totals are for 1 (12-inch) Pizza Crust) CALORIES 847 (11% from fat); FAT

9.9g (sat 1.4 g, mono 5.4g, poly 1.9g); PROTEIN 25.7g; CARB 164.6g; FIBER

12.7g; CHOL 0mg; IRON 10.2 mg; SODIUM 1,764 mg; CALC 47 mg

 

Plain Pizza Dough Variation: Whole-wheat flour may be omitted; replace it

with 1 cup all-purpose flour.

 

(Totals are for 1 (12-inch) Pizza Crust) CALORIES 871 (10% from fat); FAT

9.4 g (sat 1.3g, mono 5.3g, poly 1.7g); PROTIEN 23.9 g; CARB 168.8g; FIBER

6.9g; CHOL 0mg; IRON 10.8mg; SODIUM 1,762 mg; CALC 36mg

 

Converted by MC_Buster.

 

 

 

Source:

" Cooking Light, June 2000, Pg. 160 "

 

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Per serving: 186 Calories (kcal); 6g Total Fat; (25% calories from fat); 6g

Protein; 31g Carbohydrate; 0mg Cholesterol; 988mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : " I like to seek out a mixture of tomatoes for this pizza - red

plum, yellow, or any kind of heirloom tomato. And I especially

like the Plain Pizza Dough variation, made with all-purpose flour,

for a tomato pizza. "