This is a super fast, decently healthy recipe. It doesn't make a lot of mess, either! I use a pizza stone instead of a baking sheet.
Ingredients
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preparation
Preheat oven to 400°.
Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle.
Bake at 400° for 8 minutes.
Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese.
Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza.
Cut pizza into 8 pieces.
Yield
4 servings (serving size: 2 pieces)
Nutritional Information
CALORIES 298(30% from fat); FAT 10g (sat 4.6g,mono 3.5g,poly 1.4g); PROTEIN 12.2g; CHOLESTEROL 22mg; CALCIUM 175mg; SODIUM 595mg; FIBER 2.1g; IRON 2.6mg; CARBOHYDRATE 38.6g
