Related recipes: Appetizers, Cheese,
Corn-Free, Dairy Foods, Egg-Free,
Garlic, Herbs, Main Dishes, Soy-Free,
Tomatoes, Vegetarian
Preparation facts
Servings: 4
Yield: 1 17-inch (43-cm) pizza
Ingredients
Dough for one pizza
1 28-ounce (795-g) can peeled tomato, crushed
1 clove garlic, minced
6 basil leaves, chiffonade
Extra virgin olive oil
1/2 lb (230g) mozzarella*, shredded
Directions
Preheat the oven to 500°F (260°C). Lightly oil 17-inch
(43-cm) pizza pan. Spread the dough onto the pizza pan and top with half of the peeled
tomatoes. Add garlic and basil. Drizzle with olive oil. Bake 10 minutes; then slide the pizza
off the pan onto an oven rack and bake 5 minutes.
Slide the pizza back to the pizza pan and top with mozzarella. Bake
until cheese melts (3 to 5 minutes).
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Recipe by Iole Aguero
Nutrition facts
Serving Size 1 serving
Calories 353
Calories from Fat 157 (45%)
% Daily Value*
27%Total Fat 17g
34%Saturated
Fat 6.8g
Polyunsaturated Fat 1g
Monounsaturated Fat 7.6g
12%Cholesterol 36mg
15%Sodium 354mg
4%Potassium 151mg
10%Total
Carbohydrate 30g
2%Dietary
Fiber 0.6g
Sugars 1g
Sugar Alcohols 0g
36%Protein 18g