This week I was in line at the grocery store and a cooking magazine cover caught my eye. It was the Better Homes and Gardens Good & Fresh magazine featuring this gorgeous Mixed Tomato, Basil & Mozzarella Pizza. Right below the title it boasts that this recipe is only a measly 380 calories. Had I read deeper into the magazine I would have known that was 380 calories per slice. Crud! There really is no such thing as “diet pizza” but that didn’t stop me from making it.
Inside the magazine there’s even a pizza dough recipe but truth-be-told, I was feeling lazy and picked up a frozen ball of Tiseo’s pizza dough. Turns out that’s some tasty pizza dough! I don’t see any reason to used canned dough ever again after trying that.
So we set out to turn this mini pizza appetizer into a quick lunch for myself and the kids and let me tell you, this is the best pizza I’ve ever made. There really is no comparison when you’re using fresh mozzarella and fresh tomatoes. If it weren’t for the calories I’d make this every week.
- 1 package Tiseo's frozen pizza dough
- 2 tablespoons olive oil
- 1 pound fresh mozzarella cheese, sliced
- 2 cups red and yellow grape tomatoes, halved
- ⅓ cup sliced black olives
- ¼ cup fresh basil leaves, torn
- sea salt - black pepper
- Thaw pizza dough overnight as directed on the packaging and tear the dough into two equal pieces.
- Flour lightly and roll each ball of dough into a thin oval or rectangle.
- Brush a large baking sheet with half the olive oil and place pizza dough on the sheet.
- Brush the dough with rest of the olive oil and bake at 425 degrees F for about 15 minutes, until dough is light brown.
- Arrange the mozzarella slices in an even layer on both crusts.
- Top with tomatoes and olives. Bake for about 10 minutes until cheese is melted.
- Remove from oven and sprinkle with salt, pepper and fresh basil.