Classic Pizza Margherita
Classic Pizza Margherita gets some great color from thinly sliced plum tomatoes and extra flavor from shredded mozzarella cheese and pesto sauce. This is perfect for all occasions.
- 1 (12-inch) pizza crust or Italian bread shell
- 3 plum tomatoes, thinly sliced
- 1/3 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
- 1/2 teaspoon crushed red pepper (optional)
Directions, Reviews, Nutrition
SPREAD pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper.
BAKE for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.
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It's the tomatoes!
During the baking at high heat the tomatoes develope a sweetness that makes this pizza a favorite here and everywhere I had it in Italy. Do like the Italians and go light on the cheese. Ciao!
getting old school
Try this for a differnt approach to the same theme. Instead of pesto, spread your crust with crushed tomatoes.. the canned variety is perfect. You dont need to actually season it, but if you decide to, a lil sea salt or kosher salt is good as well as some chopped basil. You can also try some sliced mozzarella ovalini instead of or in addition to the shredded mozzarella. In addition to the sliced plum tomatoes, add fresh leaves of basil, its all about tomato basil and mozzarella.. This is the beginning of a good salad.. sliced beefsteak tomatoes, sliced mozzarella ovalini, fresh basil and olive oil all tossed together. Simple and straight ahead.. lite and refreshing.
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
- Calories: 250
- Calories from Fat: 100
- Total Fat: 11g (17% of DV)
- Saturated Fat: 4g (20% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 450mg (19% of DV)
- Carbohydrates: 26g (9% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 2g
- Protein: 12g
- Vitamin A: 8% of DV
- Vitamin C: 4% of DV
- Calcium: 25% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.