Related recipes: Appetizers, Cheese, Corn-Free, Dairy Foods, Egg-Free, Garlic, Herbs, Main Dishes, Soy-Free, Tomatoes, Vegetarian
Make it a Meal
Add these dishes to make a full meal:
Arugula and White Bean Salad with Rosemary Dressing
Wine Pairings
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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
