PIZZA MORE-THAN-MARGHERITA
Pizza Margherita is a simple classic, emphasizing fresh tomatoes and basil. This version takes the concept a bit further with a few extra embellishments. It's a wonderful pizza for late summer or for cool summer evenings when you don't mind turning on the oven.
Yield makes 6 slices
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Place the crust on a pizza stone or pan. Arrange the tomatoes on the crust in concentric circles, followed by the olives, artichoke hearts, and tofu.
- Bake for 12 to 15 minutes, until the crust is golden. Scatter the basil over the surface and season with pepper to taste. Cut into 6 wedges to serve.
- This is a lighter pizza, so a more substantial salad can be a good choice if you want a heartier meal. Two grain and bean combinations you can choose from are Herb Garden Couscous and Black Bean Salad (page 164) and Quinoa and Red Bean Salad with Crisp Veggies (page 165).
- For a festive meal, pair this with Roasted Summer Vegetable Platter (page 162).
- Since this is a good summer pizza, it's nice served with a cold soup. Cool White Bean and Cucumber Soup (page 38) couldn't be a more perfect choice.
- (per slice)
- Calories: 275
- Total Fat: 5g
- Protein: 9g
- Carbohydrates: 41g
- Fiber: 2g
- Sodium: 540mg
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