Smoky Tomato Pizza

Smoky Tomato Pizza

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From: Diabetic Living Magazine

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

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (1 pound) loaf frozen whole-wheat bread dough, thawed
  • 2 tablespoons cornmeal
  • 1 tablespoon olive oil
  • ⅛ teaspoon crushed red pepper
  • 1 cup shredded reduced-fat mozzarella cheese (4 ounces)
  • 6 plum tomatoes, sliced
  • 1 small red onion, cut into very thin wedges and separated into strips
  • 2 tablespoons chopped fresh basil or oregano
  • 1 tablespoon chopped fresh rosemary
  • ½ cup shredded smoked Gouda cheese (2 ounces)


  • Prep

  • Ready In

  1. 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°F oven for 5 minutes. Remove the baking sheets from the oven; place on wire racks to cool.
  2. 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 information

  • Serving size: 1 wedge
  • Per serving: 135 calories; 5 g fat(2 g sat); 2 g fiber; 16 g carbohydrates; 8 g protein; 11 mg cholesterol; 8 g sugars; 262 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat, ½ lean protein, ½ vegetable

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