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.