be_ixf;ym_202109 d_20; ct_50

Tomato-basil pizza

Nutrition Facts

Serving Size 2 slices
Calories 344

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 3 g
Total fat 8 g
Sodium 527 mg
Cholesterol 15 mg
Dietary fiber 6 g
Protein 16 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Instead of using tomato sauce, this made-from-scratch pizza uses chopped fresh tomatoes (or crushed canned tomatoes) for a chunkier topping.

Ingredients

(Serves 4)
  • 1 cup whole-wheat (whole-meal) flour
  • 1 cup all-purpose (plain) flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon yeast
  • 1 teaspoon olive oil
  • 3/4 cup warm water
  • 2 cups canned unsalted crushed tomatoes, drained
  • 2/3 teaspoon dried basil
  • 2/3 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup grated reduced-fat mozzarella cheese

Directions

Heat the oven to 375 F. Lightly coat a 10-inch round pizza pan with cooking spray.

In a large bowl, combine the flours, salt, sugar and yeast. Add the oil and warm water and mix well. Turn the dough out onto a generously floured work surface. With floured hands, knead the dough for 1 minute. If dough is too sticky, add flour 1 teaspoon at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.

In a small bowl, stir together the tomatoes, basil, black pepper and garlic powder. Roll out dough and press into the prepared baking pan. Spread the tomato mixture over the dough. Top with grated cheese.

Bake until the dough is browned and the cheese is bubbly, about 10 to 20 minutes. Cut the pizza into 8 slices and serve immediately.

Last Updated: September 15th, 2016