Pizza Margherita
Source of Recipe
Diabetic Cooking Magazine - 2002
Exchanges
Makes 8 slices
1 recipe Wheaty Pizza dough� (this category)
1-1/2 lbs. ripe Roma tomatoes (about 10 medium)�.if not available�Subsitute 1 can (28 oz.) drained no-salt-added diced tomatoes and proceed to step 2 of recipe.
2 T. balsamic vinegar
2 c. (8 oz.) reduced-fat Swiss cheese..OR..8 1-0z. slices
5 fresh basil leaves �.OR substitute 1/4 c. minced fresh flat-leaf parsley with 1 tsp. dried basil; sprinkle herb mixture over cheese.
While dough rises, core tomatoes, slice in half and squeeze out seeds and excess juice. Slice halves into 1/4-in slices. Place tomato slices in non-reactive bowl, add vinegar; and toss to mix. Let marinate 20 minutes, tossing occasionally. Place tomatoes in colander to drain.
Step 2. On lightly floured surface, roll dough into 15-in. circle. Ease onto a 15-in pizza pan lightly sprayed with nonstick cooking spray. Sprinkle cheese evenly over dough. Distribute basil leaves. Top with sliced tomatoes. Spray edges of dough lightly with cooking spray. Bake on bottom shelf of preheated oven 400�-425� 17-20 minutes or until crust is cooked and cheese is bubbly.
One slice equals: 228 calories (25% from fat)�6 gm fat (3 gm saturated)�28 gm carbohydrate�15 mg cholesterol�3 gm fiber�15 gm protein�60 mg sodium ++++ Exchanges: 1 starch�1-1/2 meat�1 fat
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