This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Never eat more than you can lift."
A pizza stone is the key to baking a professional quality pie. They are inexpensive and so worth using.
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.
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.
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 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.
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|
|Total Carbohydrates 73g||24%|
|Dietary Fiber 10g||40%|
|Vitamin A 13%||Vitamin C 35%|
|Calcium 41%||Iron 31%|
|Vitamin K 24 mcg||Potassium 713 mg|
|Magnesium 125 mg|