- 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 pound (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
Calories: 480
Total Fat: 16g (Saturated Fat 6g)
Cholesterol: 25mg
Sodium: 450mg
Total Carbohydrate: 64g (Dietary Fibre 4g, Sugars 8g)
Protein: 23g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2005.