(I made this last week & it is really good)
From prebaking the dough for crispness to drizzling the finished pie with balsamic vinegar, this 30-minute recipe is full of flavorful tricks that have made it one of our most popular pizzas.
4 servings (serving size: 2 pieces)
1 (10-ounce) can refrigerated pizza crust dough
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400°.
Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.
298 (30% from fat)
10g (sat 4.6g,mono 3.5g,poly 1.4g)
Cooking Light, DECEMBER 2002