Margherita Pizza

Margherita Pizza

  • 1 recipe Naan Pizza Dough, or an unbaked thin pizza crust
  • 2 ripe tomatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • handful of fresh basil leaves, torn
  • 3/4 cup grated or sliced mozzarella


Place a pizza stone in the oven.  Preheat the oven as hot as it will go (our heats up to 550).  Roll out the pizza dough very thin, to 12 inches in diameter, or as large as your pizza stone.  Dice the tomatoes and toss with the olive oil and salt.

When the oven has preheated for 15-20 minutes, place the pizza dough on the pizza stone.  Bake for 2 minutes.  Take the pizza stone out of the oven and set on a wire rack on the stove, or a heat-proof surface.  Flip the dough over.  Top the dough with the tomatoes (drain off any excess juice), oregano, basil and mozzarella.  If you like, you can brush the edges of the dough with a little more olive oil.  Return the pizza stone to the oven and bake for 4-5 minutes until crispy and golden brown - the oven is very hot, so keep an eye on the pizza so it doesn't burn.  Slice and enjoy!


Yields 8 slices (2-4 servings).

WW Points Plus Value:  6 points for 2 slices


Recipe from Curly Girl Kitchen

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