Total Time
45mins
Prep 25 mins
Cook 20 mins

I made this the other night as an appetizer for company. Very good if you are looking for something to nibble on.

Ingredients Nutrition

Directions

  1. Place oven rack in lowest position.
  2. heat oven to 425°F.
  3. Spray 15x10x1 inch baking pan with nonstick cooking spray and sprinkle with cornmeal.
  4. Unroll dough; place in the cornmeal coated pan.
  5. Starting at center press dough out with hands to edge of pan.
  6. Brush dough with oil; sprinkle evenly with garlic.
  7. Place crust in oven on lowest rack; Bake at 425°F for 6 to 8 minutes or until set and dry.
  8. Remove crust from oven.
  9. Sprinkle with mozzarella and parmesan cheeses over the partially baked crust.
  10. Arrange tomato slices over cheese.
  11. Sprinkle with half of the basil.
  12. Return pizza to oven on lowest rack; bake an additional 12 to 17 minutes or until crust is deep golden brown.
  13. Sprinkle remaining half of basil over pizza.
  14. Cut into 20 squares.
  15. Serve warm.

Reviews

(5)
Most Helpful

I made this pizza last night for dinner. I didn't have fresh tomatoes so I opened a can of diced and also substituted fresh mozz. cheese. Everyone loved it! Very tasty and easy to make. I am glad I have left over mozz. cheese since I will be maiking this again soon.

MN Momma October 28, 2009

This was the first margherita pizza I've ever made--so simple and sooo yummy! I used a whole wheat crust from Trader Joe's and the olive oil and garlic on the crust really made a huge difference in taste. I can't wait until tomatoes are in season to try this with some really fresh tomatoes. Will definitely be making this one again!

doggy momma February 01, 2008

Loved it! Used field tomatoes as I didn't have plum ones and it turned out nicely. The crust was homemade and quite thin so I prebaked it for 4 minutes so it wouldn't be too crispy. This pizza was wonderful for lunch!

soulmatesforever August 19, 2006

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