Grilled Margherita Pizza
Nutrition Facts
Serving Size | ¼ of recipe |
Calories | 330 |
Total Fat | 11 g |
Saturated Fat | 4 g |
Sodium | 485 mg |
Total Carbohydrate | 34 g |
Dietary Fiber | 11 g |
Protein | 14 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
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 |
- Directions
- 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.
Exchanges
2 starches; 1.5 medium-fat meat substitutes; 1.5 fats
Side Suggestions: Italian “House” Salad
Top mixed Italian greens with sliced tomatoes, cucumbers, and shredded carrots. Drizzle with balsamic vinegar and olive oil.
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