Skinny Pizza Margherita
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.9
- Total Fat: 9.7 g
- Cholesterol: 3.3 mg
- Sodium: 181.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.7 g
- Protein: 5.7 g
View full nutritional breakdown of Skinny Pizza Margherita calories by ingredient
Introduction
We've bumped up the nutrition--and kept all the flavor--of this traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil. We've bumped up the nutrition--and kept all the flavor--of this traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.Number of Servings: 8
Ingredients
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1 recipe Quinoa-Flaxseed Pizza Dough
1 recipe Better-than-Pesto Puree
1 cup grape tomatoes, halved lengthwise
4 ounces soft goat cheese, crumbled
Directions
1. Raise the oven rack to the highest level, then
preheat oven to 400° F. If using a pizza stone,
place it in the oven to preheat.
2. Place the dough on a pizza screen or preheated
stone, spread with the pesto, then scatter the
tomatoes and cheese across the top.
3. Bake until the dough is nicely browned and
crispy, 18 to 20 minutes.
Note: Pizza pans vary in size. We base our recipes
on a 16-inch pan with eight slices per pie.
Reprinted with permission from The SparkPeople Cookbook: Love Your Food, Lose The Weight.
preheat oven to 400° F. If using a pizza stone,
place it in the oven to preheat.
2. Place the dough on a pizza screen or preheated
stone, spread with the pesto, then scatter the
tomatoes and cheese across the top.
3. Bake until the dough is nicely browned and
crispy, 18 to 20 minutes.
Note: Pizza pans vary in size. We base our recipes
on a 16-inch pan with eight slices per pie.
Reprinted with permission from The SparkPeople Cookbook: Love Your Food, Lose The Weight.
Member Ratings For This Recipe
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SILVER_DOE
I was afraid that the shallots made the pesto too bitter, but they mellowed in the oven nicely and contributed a delicious caramelized flavor. This pesto makes a perfect base for tangy goat cheese and sweet cherry toms. I used pre-made whole wheat dough. Two slices is enough for a meal. Delicious! - 9/15/17
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BRIARGAL
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NOLAHORSERIDER
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LIZSPRINGSTEEN
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KALAJIJO
I tweaked this recipe except for the crust. To the toppings I added mushrooms, chopped garlic and turkey pepperoni. I topped with 1 cup shredded mozzarella and 1 T. parmesan. It was tasty but I found the crust pretty thick & hard. But it definitely was a filling meal and so much healthier. - 5/31/14
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SWEETNEEY
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ASHLEYD121887
AMAZING!! Tastes like the Margherita pizzas we used to get from the store but BETTER! Fresh, not watery and good for you. 1st time making my own pesto & it was actually very easy! I was short on time didn't have igred. to make dough. Used Boboli 100% Wh Wheat Crust instead and actually lowered cals! - 5/28/13
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JETTIEMAX
The dough was VERY good. I added a 1/2 cup white wheat flour, 1 cup reg. flour + the 1/2 cup ground quinoa. I used Vermont maple syrup instead of honey. The texture was excellent + crust thin and crispy. The pesto is a keeper, I added 2 cloves of garlic + added a handful of parmesan cheese. - 1/31/12
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