Grilled Margherita Pizza
|Serving Size||¼ of recipe|
|Total Fat|| 11 g|
|Saturated Fat|| 4 g|
|Sodium|| 485 mg |
|Total Carbohydrate||34 g|
|Dietary Fiber|| 11 g |
|Large tomato, seeded and diced||1|
|Grated part-skim mozzarella||1 cup |
| Fresh basil, chopped||½ cup|
|Olive oil||1 tablespoon |
|Balsamic vinegar||1 tablespoon |
|Garlic cloves, minced||2 |
|Refrigerated pizza dough||10 ounces |
| Grated Parmesan cheese||2 tablespoons|
- Combine tomato, mozzarella, basil, oil, vinegar, and garlic cloves in a medium bowl. Let stand 10 minutes.
- Meanwhile, prepare grill and coat with cooking spray (or cook on nonstick aluminum foil).
- Unroll pizza dough into a 12-inch square and cut into 4 equal pieces. Transfer dough to grill, and grill about 4 minutes, until bottoms are browned. Turn dough squares over, top with tomato mixture (leave a ½-inch border), and grill about 4 more minutes, until cheese is melted and dough is cooked through.
- Sprinkle with Parmesan and serve.
2 starches; 1.5 medium-fat meat substitutes; 1.5 fats
Top mixed Italian greens with sliced tomatoes, cucumbers, and shredded carrots. Drizzle with balsamic vinegar and olive oil.
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