Pizza Margherita

Finally got around to making our pizza today! I was surprised I was able to find fresh, ripe, and tasty roma tomatoes in February but the produce gods smiled upon me I am already getting the itch for fresh summer produce and Saturday mornings at the farmer’s market, I have big plans for the summer! HyVee’s produce will have to tide me over until then. We deviated some from the original Cooking Light recipe, using a Boboli whole wheat crust (which wasn’t as good as I hoped it’d be, shoulda gone for the regular one!) and part-skim mozzarella cheese. The ripe tomatoes and fresh basil were key to the flavor of this pizza, it *almost* didn’t even need the cheese! (this from a cheese addict, so you know it was good!) Maybe next time I’m feeling ambitious I’ll make the crust from scratch.

Quick Pizza Margherita (original recipe from Cooking Light)

Ingredients

1 Whole Wheat Boboli thin pizza crust
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
3 large plum tomatoes, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

Preheat oven to 400°.

Brush crust with 1/2 teaspoon oil. Rub crust with cut sides of garlic.Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Serves 4: 2 slices per servings.

WW points per serving: 5

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