ONE DELICIOUS LOW FAT PIZZA MARGHERITA

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One Delicious Low Fat Pizza Margherita image

This Neapolitan style pizza is so simple to make and so dilicious. My girlfriend and I went shopping and came home and made this for lunch along with a spinach salad and iced greed tea. She has so many good low fat recipes. I read this one has only 206 calories and 0.3 grames of fat. Can't beat that for a great pizza. I saved a piece for Woody and he enjoyed it for a snack later in the day.

Provided by Norma DeRemer @PApride

Categories     Other Main Dishes

Number Of Ingredients 16

1/2 - (24 ounce) package frozen preheated gluten free pizza crust, thawed
1/2 cup(s) basic pizza sauce or bottled gluten free pizza sauce
5 ounce(s) fresh mozzarella cheese, thinly sliced
1/3 cup(s) torn fresh basil leaves
- basic pizza sauce:
- cooking spray
1/4 cup(s) finely chopped onion
1 - garlic clove, minced
1/4 cup(s) white wine
2 tablespoon(s) tomato paste
1 teaspoon(s) dried oregano
1/8 teaspoon(s) pepper
1 - (14.5 ounce) can undrained crushed tomatoes
1 tablespoon(s) fresh shopped basil
1/2 teaspoon(s) falsomic vinegar
1/2 teaspoon(s) crushed red pepper (optional)

Steps:

  • Preheat your oven to 450
  • Place pizza crust on backing sheet or pizza stone and spread pizza sauce evenly over crust.
  • Arrange cheese sliced over sauce.
  • Place pizza on bottom rack of oven.
  • Bake for 12 minutes.
  • Remove from oven and sprinkle with basil.
  • Cut into 10 wedges and serve immediately.
  • BASIC PIZZA SAUCE: Heat a large saucepan ove medium high het and coat pan with cooking spray.
  • Add 1/4 cup finely chopped onion to pan;saute 3 minutes or until tender.
  • Add 1 minced garlic clove to pan and saute 30 seconds.
  • Stir in 1/4 cup of white wine;cook 30 seconds and add 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1/8 teaspoon ground pepper and stir.
  • Add 1 (14.5 ounce) can undrained crushed tomatoes and reduce heat and simmer 20 minutes or until thick.
  • Remove from heat and stir in 1 tablespone of chopped fresh basil and 1/2 teaspoon of balsamic vinegar.
  • Yield: 1 1/2 cups.

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