Margherita Pizza

Related recipes: Appetizers, Cheese, Corn-Free, Dairy Foods, Egg-Free, Garlic, Herbs, Kid-Friendly, Low-Sugar, Main Dishes, Soy-Free, Spring, Summer, Tomatoes, Vegetarian

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Make it a Meal

Add these dishes to make a full meal:

Pasta Niçoise

Arugula and White Bean Salad

Hot Fudge Magic Cake

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

Serving Size 1 serving
Calories 353
Calories from Fat 157 (45%)
% Daily Value*
27%Total Fat 17g
34%Saturated Fat 6.8g
Polyunsaturated Fat 1g
Monounsaturated Fat 7.6g
12%Cholesterol 36mg
15%Sodium 354mg
4%Potassium 151mg
10%Total Carbohydrate 30g
2%Dietary Fiber 0.6g
Sugars 1g
Sugar Alcohols 0g
36%Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.