Italian · Dinner
Garlic Tomato Pizza Without Cheese
Thin sourdough pizza base topped with slow-simmered garlic tomato sauce, fresh tomato, torn basil and fruity olive oil, baked hot until the crust chars at the edges. Roasted garlic and concentrated tomato flavour carry this dairy-free slice without cheese.
$3
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
441Calories
12gProtein
10.2gFat
78gCarbs
6.6gSugar
5.3gFiber
724mgSodium
0mgChol
1.5gSat Fat
542mgPotassium
61mgCalcium
3.8mgIron
0mcgVitamin B12
14mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
mediterranean
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Set oven to 480°F (250°C) with pizza stone or tray inside, heating for 20 minutes. Stretch dough ball on semolina-dusted surface into thin 10-inch round.
2
Simmer
Warm olive oil over medium-low heat, add sliced garlic and cook 2–3 minutes until pale gold and fragrant. Add canned tomatoes, oregano, salt and pepper. Simmer 8–10 minutes until sauce thickens.
3
Bake
Spread sauce over dough leaving 1-inch border, scatter tomato slices over it, then bake at 480°F (250°C) for 7–9 minutes until crust chars and sauce bubbles.
4
Plate
Scatter torn basil over hot pizza, drizzle with extra olive oil, slice into wedges and serve immediately.
5
Wait
Let pizza rest 1 minute before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pizza dough ball
- 7 oz100g, a third of a 400g can canned tomatoes
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp dried oregano
- 22 small tomato
- 8-10 fresh basil leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp semolina or flour, for dusting
