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Yield: 1 17-inch (43-cm) pizza
Servings: 4
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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 Fiber 4g, Sugars 8g)
Protein: 23g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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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 March 2005.
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