Fresh Tomato and Cheese Pizza

  • Yield: 8 servings


1 (10-ounce) can refrigerated pizza crust
1teaspoon minced garlic
2tablespoons chopped onion
2tablespoons balsamic or red wine vinegar
1/2teaspoon dried basil
1/2teaspoon dried thyme
1/2teaspoon dried oregano
1/4teaspoon crushed red pepper flakes
1cup shredded part-skim mozzarella cheese
1 (10-ounce) package frozen chopped broccoli, thawed and well drained
2 Roma (plum tomatoes, sliced
1/4cup grated Romano cheese


  1. Preheat broiler. Place onion and garlic on a baking sheet coated with nonstick cooking spray.  Broil 6 inches from the heat 8 to 10 minutes, or until charred; set aside.
  2. Reduce temperature of the oven to 500F.
  3. Roll dough into a 12-inch circle and press into a pizza pan coated with nonstick cooking spray.  Combine ricotta cheese, mozzarella cheese, Parmesan cheese and basil, stirring well.  Spread cheese over dough, leaving a 1/2-inch border.  Arrange tomato slices over cheese.  Top with onion and garlic.  Bake on bottom rack of oven 10 to 12 minutes, until the crust is browned.  Transfer pizza to a cutting board.

Nutritional Info *per serving

  • Calories 152
  • Fat 4.3g
  • Saturated Fat 2.1g
  • Cholesterol 11mg
  • Sodium 302mg