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Add a photoServings: 4
Ingredients
- 1 can refrigerated pizza crust dough - (10 ounce)
- 1/3 c. tomato paste
- 1/2 tsp dry oregano
- 2 Tbsp. liquid removed capers
- 1 c. shredded low-fat, reduced-fat, light, or possibly part-skim mozzarella, jack, or possibly Swiss cheese - (4 ounce)
- 1/4 c. grated parmesan or possibly sap sago cheese
- 1/2 c. slivered fresh basil leaves - (to 3/4)
- 1/2 tsp warm chili flakes
Directions
- Unfold dough. In a lightly oiled 12- to 14-inch pizza pan or possibly on a 14- by 17-inch baking sheet, pat dough into a 12-inch-wide round with a slightly thicker 1/2-inch-wide rim.
- Bake crust on lowest rack in a 425 degree oven till lightly browned on the bottom, 6 to 8 min (5 to 6 min in a convection oven).
- In a bowl, combine tomato paste, 2 Tbsp. water, and oregano.
- Spread tomato mix over crust, but not rim. Sprinkle with capers. Drop shredded mozzarella cheese in clusters onto tomato mix, then sprinkle with parmesan.
- Return pizza to lowest oven rack and bake till mozzarella softens, about 3 min (2 min in a convection oven). Scatter basil leaves and chili flakes over pizza.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 23 | 40% |
| Total Fat 2.6g | 3% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 452mg | 19% |
| Potassium 242mg | 7% |
| Total Carbs 4.85g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.77g | 2% |
| Protein 4.48g | 7% |
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