Smoked Gouda and fresh herbs add a sophisticated flair to this tomato-topped appetizer pizza.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Divide dough into two portions on a lightly floured surface. Cover; let rest for 10 minutes. Roll each dough portion into a 10- to 12-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer the dough circles to the baking sheets. Bake in a 450 degrees F oven for 5 minutes. Remove the baking sheets from the oven; place on wire racks to cool.

  • Meanwhile, stir together olive oil and crushed red pepper; brush onto the crusts. Top with mozzarella cheese. Layer with tomato slices and onion. Sprinkle basil and rosemary over the tomatoes. Top with Gouda cheese. Bake for 5 to 8 minutes or until the mozzarella cheese is melted and the pizza crusts are golden brown. Cut each pizza into 8 wedges to serve.

Nutrition Facts

135 calories; protein 8g 16% DV; carbohydrates 16g 5% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 8g; fat 5g 8% DV; saturated fat 2g 10% DV; cholesterol 11mg 4% DV; sodium 262mg 11% DV.