Quick Pizza Margherita

Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella and basil.

Yield: 4 servings (serving size: 2 pieces)

Ingredients

• 1  (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 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

Preparation

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.

Nutritional Information

Calories:

298 (30% from fat)

Fat:

10g (sat 4.6g,mono 3.5g,poly 1.4g)

Protein:

12.2g

Carbohydrate:

38.6g

Fiber:

2.1g

Cholesterol:

22mg

Iron:

2.6mg

Sodium:

595mg

Calcium:

175mg