Quick Pizza Margherita

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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