***Susan's Note: I have only recently been converted to enjoying fresh tomatoes, but most especially around this time of year when you can get homegrown or heirloom tomatoes in the supermarket (like Wegmans). This is a great and healthy use of those tomatoes. I doubled this recipe and made two rectangular pies...I don't have a circular baking sheet or pizza stone. I bought a 28 oz ball of wheat dough in the freezer section at Wegmans, which worked great after it thawed. The recipes says to "halve" the tomatoes but I just cut them in thick slices (more like fourths) - halves would be too chunky for me. We all really enjoyed this pizza. Don't forget to have extra red pepper on hand for sprinkling afterward in case people want more heat.
NOTE: You will want to line the bottom of your oven with some aluminum foil before turning it on, just in case the pizza juices/cheese goes splattering due to the high heat.
Prep: 7 minutes; Cook: 8 minutes; Total time: 15 minutes.
Yield: Makes 4 servings (serving size: 2 slices)
Ingredients
1 (14-ounce) whole-wheat refrigerated pizza crust dough
All-purpose flour and cornmeal, as needed
2 large garlic cloves, sliced
1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
1 1/2 ounces prosciutto
3/4 pound assorted tomatoes, halved
1/2 cup fresh basil leaves
1/8 teaspoon crushed red pepper
Preparation
1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.
2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.
Nutritional Information
Calories:
318
Fat:
8g (sat 3g,mono 1g,poly 1g)
Cholesterol:
20mg
Protein:
17g
Carbohydrate:
48g
Fiber:
6g
Iron:
3mg
Sodium:
575mg
Calcium:
195mg
Lori Powell, Health, SEPTEMBER 2010
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