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Pizza with Tomato, Basil and Roasted Garlic

Servings = 1 | Serving size =1 individual pizza

This recipe can be multiplied by 2,3,4.

his recipe requires Whole Wheat Pizza Dough and Roasted Garlic be made first. Leftovers are good cold for breakfast.

1 medium	(4 ounce) tomato
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 500°F.

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. Don’t 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

Calories 479 | Calories from Fat 109

Amount Per Serving (% Daily Value)

Total Fat 12g (19%) | Saturated Fat 6g (32%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 32 mg (11 %) | Sodium 708 mg (30 %)

Total Carbohydrates 73g (24%) | Sugars 11g

Dietary Fiber 10g (40%) | Protein 24g

Vitamin A 13% | Vitamin C 35 % | Calcium 41% | Iron 31%

Vitamin K 24 mcg  | Potassium  713 mg | Magnesium  125 mg