Pizza! Who doesn’t get excited about pizza? I mean, seriously? So when I found this recipe for a “light” version of this holy grail of comfort food I knew I had to make it! How wonderful is it to know that eating well doesn’t have to mean giving up your favorites? Fortunately, there are lighter versions of just about every indulgent dish you hold dear. And this pizza knocked my socks off!
Recipe Courtesy of: Cooking Light Magazine, August 2013
Yield: Serves 4 (serving size: 3 slices)
- 12 ounces refrigerated fresh pizza dough (usually found in the deli section of the grocery store)
- 1 cup fresh basil leaves
- 6 garlic cloves
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
- Let dough stand at room temperature for 30 minutes.
- Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
- Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.
- Calories: 406
- Fat: 18.5g
- Saturated fat: 5.4g
- Monounsaturated fat: 8.3g
- Polyunsaturated fat: 1.6g
- Protein: 13.6g
- Carbohydrate: 44.7g
- Fiber: 7.4g
- Cholesterol: 23mg
- Iron: 1.8mg
- Sodium: 627mg
- Calcium: 36mg