Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Saturday, September 03 2016

Ingredients

2
cups cherry tomatoes
1
tablespoon olive oil
1
sprig fresh oregano
1
clove garlic, sliced
All-purpose flour
1
1 pound ball fresh pizza dough, at room temperature
8
ounces fresh mozzarella cheese, sliced 1/4 inch thick
1
tablespoon olive oil
1/4
teaspoon sea salt
1
cup baby arugula (optional)
2
ounces very thinly sliced prosciutto, cut into strips (optional)
Directions
Place a 15x10x1-inch baking pan on the lowest rack of the oven. Preheat oven to 475 degrees F.
For sauce, in a food processor combine cherry tomatoes, 1 tablespoon olive oil, the oregano, and garlic. Process just until tomatoes are coarsely chopped (do not puree). Set sauce aside.
Lightly sprinkle flour on an 18-inch-long piece of parchment paper. On the paper roll pizza dough into a 14x8-inch rectangle. Spread the sauce over the dough, leaving a 2-inch border around edges.
Carefully remove preheated pan from the oven. Place pizza (still on parchment) into the pan and return to the lowest rack of the oven. Bake for 10 minutes. Top with cheese. Bake about 5 minutes more or until pizza is crisp on the bottom. Sprinkle with sea salt. If desired, top with baby arugula and prosciutto.
Nutrition Facts (Fresh Tomato Pizza with Oregano and Mozzarella)
Per serving: 487 kcal cal., 24 g fat (10 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 40 mg chol., 684 mg sodium, 48 g carb., 3 g fiber, 4 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:39 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.