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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"Never eat more than you can lift."
-Miss Piggy

The refrigerator light goes on...

A pizza stone is the key to baking a professional quality pie. They are inexpensive and so worth using.

Chiffonade

In French this means made of rags, so slicing a food into very thin strips is known as a chiffonade.  Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. 


 

Pizza with Tomato, Basil and Roasted Garlic



Servings = 1 | Serving size =1 individual pizza

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe also requires making Whole Wheat Pizza Dough and Roasted Garlic

Leftovers are good cold for breakfast.

1 medium tomato (4 ounce)
1 ounce fresh mozzarella
8 large fresh basil leaves
4 cloves roasted garlic
1/2 ounce Parmigiano-Reggiano (grated)
1/4 whole wheat pizza dough

Preheat the oven to 500F.

Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.

While the baking surface is heating, slice tomato in half vertically. Remove the seeds and slice the tomato into julienne strips.

Cut the fresh mozzarella into 1/2 inch cubes.

Gently slice the basil into strips (see Chiffonade sidebar in this recipe). Cut each clove of roasted garlic into quarters.

Gently toss the tomato strips, mozzarella, basil leaves and garlic together in a small mixing bowl.

Set the tomato mixture close to the oven so that it will be accessible and easy to place on top of the dough. Have the grated parmesan within easy reach.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Dont work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with the tomato/mozzarella mixture.

Bake for approximately eight minutes, and then top with the Parmesan cheese. Bake for another 3 5 minutes - until the cheese has melted. Remove from the oven and let it cool for about 90 seconds, slice and serve.

Nutrition Facts

Serving size = 1 pizza (includes dough and toppings)

Servings = 1

.

Amount Per Serving

Calories 479 Calories from Fat 109
  % Daily Value
Total Fat 12g 19%
    Saturated Fat 6g 32%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 32mg 11%
Sodium 708mg 30%
Total Carbohydrates 73g 24%
    Dietary Fiber 10g 40%
    Sugars 11g  
Protein 24g  
Vitamin A 13% Vitamin C 35%
Calcium 41% Iron 31%
Vitamin K 24 mcg Potassium 713 mg
Magnesium 125 mg