Recipe Image

Smoky Tomato Pizza

  • 25 m
  • 35 m
Diabetic Living Magazine
“Smoked Gouda and fresh herbs add a sophisticated flair to this tomato-topped appetizer pizza.”


    • 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)


  • 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.
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