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Related recipes: Appetizers, Cheese, Corn-Free, Dairy Foods, Egg-Free, Garlic, Herbs, Kid-Friendly, Low-Sugar, Main Dishes, Soy-Free, Spring, Summer, Tomatoes, Vegetarian
Add these dishes to make a full meal:
Servings: 4
Yield: 1 17-inch (43-cm) pizza
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 lb (230g) mozzarella*, shredded
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
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–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 September 2008.
