Cheese & Tomato Pizza

Cheese & Tomato Pizza

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From the EatingWell Kitchen

Sometimes pizza from your own oven can be quicker than takeout and it's usually a whole lot healthier because you control everything that goes into it. Enjoy this simple cheese pizza as is or add toppings to your heart's content.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Cornmeal for dusting baking sheets
  • 1 pound prepared whole-wheat pizza dough (see Note)
  • 1 cup prepared tomato sauce
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • Several fresh basil leaves

Preparation

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  • Ready In

  1. Set oven rack in lowest position; preheat to 500°F or the highest setting. Sprinkle 2 large baking sheets with cornmeal.
  2. Divide pizza dough in half. Roll out one half of the dough on a lightly floured surface into a 12-inch circle. Transfer to a prepared baking sheet. Bake until golden, about 5 minutes. Remove the pan from the oven. Repeat with the second portion of dough.
  3. Spread 1/2 cup tomato sauce on one of the crusts. Distribute half of the mozzarella slices on top, season with salt and pepper and sprinkle with 1/4 cup
  4. of the Parmesan cheese.
  5. Bake the pizza until the top is bubbling, about 5 minutes. Remove from the oven and immediately garnish with a few basil leaves. Repeat with the remaining crust and toppings.
  • Note: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils.

Nutrition information

  • Per serving: 266 calories; 7 g fat(3 g sat); 3 g fiber; 38 g carbohydrates; 12 g protein; 105 mcg folate; 18 mg cholesterol; 3 g sugars; 1 g added sugars; 541 IU vitamin A; 9 mg vitamin C; 208 mg calcium; 1 mg iron; 611 mg sodium; 164 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

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