Tomato and Mozzarella Pizza

2 slices = 334 calories, 1.=0.9g fat, 2.3g sat.

Tomato and Mozzarella Pizza

Photo by Barb D.

  • Prep Time


  • Total Time


  • Servings



  • All-purpose flour and cornmeal

  • 1

    lb whole-wheat pizza dough, room temperature

  • 1

    Tbsp olive oil

  • 1

    garlic clove, minced

  • 12

    oz. ripe tomatoes, thinly sliced

  • tsp. dried oregano, crumbled

  • tsp salt

  • ½

    cup shredded part-skim mozzarella (about 2 oz)

  • 1

    Tbsp finely grated Parmesan

  • cup small fresh basil leaves, optional


1. Place an oven rack on lowest position and preheat to 500 degrees F. 2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet. 3. In a small bowl stir oil and garlic, brush on dough leaving a 1/2" border. Top with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, mozzarella and Parmesan. 4. Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil if desired. Cut into 8 slices.


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