Comida Kraft
Recipe Box

Fresh Tomato and Basil Pizza

Fresh Tomato and Basil Pizza is rated 4.3 out of 5 by 10.
Prep Time
10
min.
Total Time
20
min.
Servings

4 servings

Tasting like a slice of summer, this meatless pizza is topped with sliced tomatoes, Parmesan cheese and fresh basil.

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What You Need

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Make It

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  • Brush pizza crust with oil. Sprinkle with 1/4 cup of the cheese.
  • Top with tomatoes and remaining 1/4 cup cheese; sprinkle with pepper.
  • Place directly on oven rack.
  • Bake at 450°F for 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil just before serving.

Substitute

Substitute 1/4 tsp. crushed red pepper for the ground black pepper to add spicy heat.

How to Slice Tomatoes

To easily slice a tomato, hold tomato so that the stem end faces out. Cut a thin slice off the stem end with a sharp chef's knife or serrated knife. Discard the trimmed end. Cut the tomato into slices of the desired thickness. Tomatoes cut this way will keep their juice better than those sliced vertically (from top to bottom).

Servings

  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 1 Meat (H)
  • 1 Fat

Nutrition Bonus

Your entire family will enjoy this twist to a classic pizza with fresh tomatoes, which are a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 420
Total fat 14g
Saturated fat 5g
Cholesterol 20mg
Sodium 830mg
Carbohydrate 54g
Dietary fiber 3g
Sugars 5g
Protein 19g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from All I could find in the store was a thin crust which I personally prefer. All I could find in the store was a thin crust which I personally prefer. I thought that the pizza was different, tasty and healthy. My boyfriend didn't like it on a thin crust. He asked me to give you the comment that the pizza recipe should have at least 3 times the cheese. I used twice as much as the recipe called for and he felt it still needed more. He liked it, but wanted more cheese.
Date published: 2002-08-23
Rated 5 out of 5 by from I made this pizza for a Saturday "get together" with friends. I made this pizza for a Saturday "get together" with friends. Everyone loved it! They thought I was a gourmet pizza chef! It was so easy and the presentation was great. The tomotoes and basil really top it off. I did use pizza sauce instead of just coating my crust with oil. We will make this over and over again. No more delivery for us!
Date published: 2005-02-07
Rated 5 out of 5 by from I made this for a lunch with friends. I made this for a lunch with friends. It was very tasty and I drizzled it with olive oil just before I served it. Every one enjoyed it. I have made several times.
Date published: 2002-11-17
Rated 4 out of 5 by from My family loved this pizza! My family loved this pizza! Nothing was left over after the meal. I highly recommend this for a nice change in flavor for pizza lovers.
Date published: 2002-11-20
Rated 4 out of 5 by from Very good recipe. Very good recipe. I added garlic to my oil. I also added pepperoni and crushed red pepper. Turned over very good
Date published: 2007-09-11
Rated 4 out of 5 by from I really enjoyed this pizza. I really enjoyed this pizza. Taste better than some restaurants. I will make this again.
Date published: 2005-04-26
Rated 5 out of 5 by from I make this for late dinners. I make this for late dinners. Nice and light, but still filling. Love it!
Date published: 2006-09-22
Rated 4 out of 5 by from this was so scrumptous and it looks just as good as it tastes! this was so scrumptous and it looks just as good as it tastes!
Date published: 2002-02-10
  • 2016-08-27T10:11CST
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