Red and Green Italian Pizza

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 385.5
  • Total Fat: 13.1 g
  • Cholesterol: 32.9 mg
  • Sodium: 267.7 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 20.7 g

View full nutritional breakdown of Red and Green Italian Pizza calories by ingredient
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You can double the pizza crust part of the recipe, bake both of them and freeze one for later. You can double the pizza crust part of the recipe, bake both of them and freeze one for later.
Number of Servings: 4


    For the crust:
    1 1/2 cups white flour
    1/2 package dry yeast (about 1/2 teaspoon)
    1/2 cup warm water
    1 tablespoon vegetable oil
    1 1/2 teaspoon garlic powder
    1 1/2 teaspoon onion powder
    1 1/2 teaspoon dry basil

    For the toppings:
    1 tablespoon olive oil
    2 cups cherry tomatoes (red and yellow)
    3 cloves minced garlic
    8 ounces fresh mozzarella
    10-15 large leaves of fresh basil


For the pizza crust:
If you have a stand mixer (like a KitchenAid), use the dough hook. Place the water in the bottom of the bowl. Layer the flour on top, letting it mound up in the middle. Using the back of a spoon, create a small indentation in the flour and pour the yeast in the dent. Add in the basil, garlic and onion powders. For the first few seconds, run the mixer on lower then increase the speed. Mix it until the dough forms a ball and all of the flour has been mixed in.
If you don't have a mixer, mix the herbs, yeast and half the flour. Add the flour mixture to the water with a spoon. Continue adding the flour and mixing with a spoon until no more will mix in. Place the dough on a floured surface and knead in the remaining flour a little at a time.
Preheat the oven to 400 degrees. Place the dough on a plate and loosely cover with a cloth towel. Place it on the stove for about ten minutes (the heat from the preheating oven will help the dough rise). After the dough has rest, flatten the dough into a 1/4-1/2 inch thick circle. Bake for 15-20 minutes or until it starts to brown.

For the pizza:
While the crust is rising, cut the tomatoes in half. Pat the mozzarella with paper towel to remove the extra moisture and cut into 1/4 inch slices. Snip the basil leaves in small pieces (I use herb scissors, they cut the herbs into 1/8-1/4 inch pieces).
After the crust is done baking, lightly brush the pizza crust with the olive oil. Layer the mozzarella slices over the crust and evenly top with tomato halves and garlic. Bake at 400 degrees for another 5-7 minutes, until the cheese has melted. Remove from the oven and sprinkle with the basil.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user MGWIFE.

TAGS:  Vegetarian Meals |

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