Pizza Margherita
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Servings: 4 servings (2 slices per serving)
Source: Pizza Williams-Sonoma Kitchen Library, 1993
Ingredients:
- 1 12-inch (14 oz) Rustic Crust All Natural Whole Grain ready-made crust or other whole grain crust
- 7 oz mozzarella cheese, thinly sliced
- 3 fresh Roma tomatoes, sliced 1/4-inch thick
- 1/3 cup pitted whole black olives, thinly sliced
- 1 handful of fresh basil leaves
- Salt and freshly ground pepper*
- 3 Tbsp extra-virgin olive oil, divided
Serving Nutritionals
| calories | 460 |
| calories from fat | 180 |
| total fat | 21g |
| saturated fat | 7g |
| cholesterol | 30mg |
| sodium | 720mg |
| total carbohydrate | 54g |
| dietary fiber | 9g |
| sugars | 2g |
| protein | 21g |
| vitamin A | 15% |
| vitamin C | 10% |
| calcium | 45% |
| iron | 8% |
Directions:
- Preheat oven to 450ºF. If using a baking stone or tiles, place in the oven now.
- Remove crust from package and brush top of crust with 1 Tbsp oil; top with mozzarella, tomatoes and olives. Scatter basil over the top.
- Season to taste with salt and pepper and drizzle remaining 2 Tbsp oil over top.
- Lower oven temperature to 425ºF and place pizza directly on stone or oven rack. Bake for 10 to 12 minutes until golden brown.