Tomato, Olive, and Scallion Pizza
Serves 6|
Hands-On Time:
|
Total Time:
Ingredients
- cornmeal for the pan
- 1 pound pizza dough, thawed if frozen
- 2 beefsteak tomatoes (about 1 pound), thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup pitted kalamata olives, halved
- 2 tablespoons olive oil
- black pepper
Directions
- Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
- Top the dough with the tomatoes, scallions, and olives, drizzle with the oil, and sprinkle with ¼ teaspoon pepper.
- Bake until the crust is crisp, 25 to 30 minutes.
Nutritional Information
- Per Serving
- Calories 232
- Fat 7g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 399mg
- Protein 7g
- Carbohydrate 37g
- Fiber 2g
What does this mean? See
Nutrition 101
.
Quick Tip
This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat
in a 375º F degree oven for 15 to 25 minutes.
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