Italian · Dinner
Classic Cheese and Tomato Pizza
A single-serving thin-crust Italian pizza topped with crushed tomato sauce, fresh mozzarella and parmesan, finished with fresh basil and olive oil. The hand-stretched dough blisters and chars in a very hot oven, developing a crisp, slightly charred crust served immediately from the board.
$4
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
545Calories
25.5gProtein
20.4gFat
64.2gCarbs
5gSugar
3.8gFiber
1001mgSodium
55mgChol
11.8gSat Fat
413mgPotassium
925mgCalcium
2.9mgIron
0.8mcgVitamin B12
7.5mgVitamin C
vegetarian
low-cholesterol
mediterranean
thirty-min-meals
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Let dough sit covered at room temperature for 60 minutes. Mix crushed tomato with minced garlic, oregano, salt and pepper.
2
Heat
Preheat pizza stone in oven to 550°F for 30 minutes. Stretch dough into a 10 inch round on floured surface, spread sauce to within 1cm of edge, scatter torn mozzarella and grated parmesan over top.
3
Bake
Slide pizza onto hot stone and bake at 550°F for 6 to 8 minutes until crust blisters and chars in dark spots and cheese bubbles and turns light golden.
4
Plate
Transfer to board, scatter torn basil over top, drizzle with olive oil, slice into wedges and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pizza dough ball (bread flour, water, yeast, salt)
- 5.2 oz75g, about a third of a 14.5 oz can canned crushed tomato
- 15 oz426g fresh mozzarella cheese
- 1 oz28g parmesan cheese
- 2 tbsp30g olive oil, plus extra for drizzling
- 1212 fresh basil leaves
