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Related recipes: Appetizers, Cheese, Corn-Free, Dairy Foods, Egg-Free, Garlic, Herbs, Low-Sugar, Main Dishes, Mushrooms, Olives, Onions, Soy-Free, Sweet Pepper, Tomatoes, Vegetables, Vegetarian
Servings: 4
Yield: 1 17-inch (43-cm) pizza
Dough for 1 pizza
1 28-ounce (795-g) can peeled tomato, crushed
1 clove garlic, minced
1/8 tsp (0.5g) oregano
6 basil leaves, chiffonade
1 small red pepper, cut into 1 1/2-inch (4-cm) strips
1/2 small sweet onion, sliced
1/3 cup (60g) pitted Kalamata olives, quartered
6 oz (170g) assorted wild mushrooms
Extra virgin olive oil
1/2 lb (230g) mozzarella, shredded
Preheat oven to 500°F (260°C). Lightly oil a 17-inch (43-cm) pizza pan. Spread the dough onto the pizza pan and top with half of the peeled tomatoes. Add garlic, oregano, basil, pepper, onions, olives, and mushrooms. 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).
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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.
