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. Some with GERD may find that roasted garlic - as opposed to fresh garlic - is less of a trigger.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
Use a gluten-free pizza crust in this dish.
"Never eat more than you can lift."
-Miss Piggy
The refrigerator light goes on...
This pizza is deceptively simple. The strips of tomato bake quickly in the hot oven while the pizza is cooking. They soften slightly and are sweet. The flavor is balanced perfectly by the fresh basil, roasted garlic, and cheese.
Pizza starts with a good crust and this Whole Wheat Pizza Dough is delicious. The honey is used to activate the yeast and brings a softly sweet flavor to the whole wheat flour. You can divide this recipe by 2 or 4 pretty easily.
You can make the full batch of pizza dough and it does freeze well. It is a good idea to freeze it in individual pizza sized balls wrapped tightly in plastic wrap or in a Tupperware container.
A pizza stone is the key to baking a professional quality pie. They are inexpensive and so worth using.
Pizza with Tomato, Basil, and Roasted Garlic
Servings: 1 | Serving size: 1 individual pizza
Cooking Time: 30 Minutes
This recipe can be multiplied and makes great leftovers.
This recipe also requires making Whole Wheat Pizza Dough and Roasted Garlic.
Ingredients
- 1 medium tomato (seeded and julienned)
- 1 ounce fresh mozzarella (cut into 1/4" dice)
- 8 large fresh basil leaves (chiffonade)
- 4 cloves roasted garlic (cut into 4ths)
- 1/2 ounce Parmigiano-Reggiano (grated)
- 1/4 recipe 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.
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
Amount Per Serving
| Calories 549 | |
| % Daily Value |
| Total Fat 16g | 21% |
| Saturated Fat 8g | 40% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 42mg | 14% |
| Sodium 626mg | 27% |
| Total Carbohydrates 76g | 28% |
| Dietary Fiber 10g | 35% |
| Sugars 10g | |
| Protein 26g |
| Vitamin A 13% | Vitamin C 1% |
| Calcium 39% | Iron 17% |
| Vitamin K 29mcg | Potassium 326mg |
| Magnesium 96mg | |