Heirloom Tomato Margherita Pizza Recipe
15min - 30min | 6 servings | 331 cal
10 ounces roma tomatoes and/or cherry tomatoes
Nonstick cooking spray
1 11-ounce package refrigerated thin-crust pizza dough
1 tablespoon olive oil
3/4 cup pizza sauce
8 ounces fresh mozzarella cheese, sliced
2 cloves garlic, minced
1/2 cup fresh basil leaves
2 ounces Parmesan cheese, grated
Prep: 15min | Bake: 13min - 15min at 450°F
Preheat oven to 450°F. Slice tomatoes and let stand on paper towels while preparing pizza crust.
Coat a 15x10x1-inch baking pan with nonstick cooking spray. On the prepared pan, unroll pizza dough. Press into the bottom and slightly up the sides of the pan. Brush with oil. Bake 2 minutes.
Top crust evenly with the pizza sauce, sliced tomatoes, mozzarella cheese, and garlic. Bake 13 to 15 minutes more or until crust is golden brown and cheese is melted.
Tear or snip large basil leaves. To serve, sprinkle pizza with basil leaves and Parmesan cheese.