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A mayonnaise-garlic mixture replaces traditional red sauce in this fresh, flavorful pizza.
Preparation Time:
10 min.
Baking Time:
10 min.
Servings: 6 servings
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| 1/4 |
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cup nonfat mayonnaise or salad dressing
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| 1/2 |
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teaspoon purchased minced garlic
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| 1 |
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(10 to 12-ounce) round pre-baked thin Italian pizza crust
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| 1/4 |
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cup chopped fresh basil leaves*
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| 4 |
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Roma tomatoes, coarsely chopped
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| 1/4 |
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cup grated Parmesan cheese
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| 1/4 |
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pound (1/4-inch thick) slice Alpine Lace® Deli Reduced Fat Provolone Cheese, shredded |
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Chopped fresh basil leaves, if desired
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Heat oven to 425°F. Combine mayonnaise and garlic in small bowl; mix well.
Place pizza crust onto ungreased baking sheet. Spread mayonnaise mixture to within 1/2 inch of edge; sprinkle with 1/4 cup chopped basil leaves. Top with tomatoes and cheeses.
Bake for 10 to 12 minutes or until cheese is melted and pizza is heated through. Sprinkle with chopped basil leaves, if desired.
TIP:
Two words describe the best way to store fresh tomatoes---never refrigerate. Refrigerator temperatures can cause tomatoes to become mealy or watery in texture and milder in flavor.
*Substitute 1 teaspoon dried basil leaves.
| 1 serving |
| Calories |
280 |
| Fat |
11 g |
| Cholesterol |
25 mg |
| Sodium |
360 mg |
| Carbohydrate |
31 g |
| Dietary Fiber |
3 g |
| Protein |
15 g |
11591B Copyright © 2007 Land O'Lakes
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