Ingredients
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2 cup cherry tomatoes
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1 tablespoon olive oil
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1 sprig fresh oregano
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1 clove garlic, sliced
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All-purpose flour
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1 1 pound ball fresh pizza dough, at room temperature
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8 ounce fresh mozzarella cheese, sliced 1/4 inch thick
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1 tablespoon olive oil
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¼ teaspoon sea salt
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1 cup baby arugula (optional)
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2 ounce very thinly sliced prosciutto, cut into strips (optional)
Directions
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Place a 15x10x1-inch baking pan on the lowest rack of the oven. Preheat oven to 475°F.
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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.
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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.
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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 (per serving)
| 487 | Calories |
| 24g | Fat |
| 48g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 487 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 10g | 50% |
| Cholesterol 40mg | 13% |
| Sodium 684mg | 30% |
| Total Carbohydrate 48g | 17% |
| Total Sugars 4g | |
| Protein 17g | 34% |
| Vitamin C 12.4mg | 14% |
| Calcium 403.9mg | 31% |
| Iron 3.2mg | 18% |
| Potassium 311mg | 7% |
| Folate, total 100.8mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
