Pizza Margherita

Tonight, I had a craving for pizza. I’ve always been a fan of margherita pizza, but whenever I order it something’s always off. There’s either  too much tomato, too much cheese, not enough basil, etc. etc. I’ve never made a true pizza at home before, but thought it couldn’t be that bad, right? After my daily workout, I headed to K-Roger, as Adam calls it, and picked up the ingredients I thought I’d need.

I laid everything out on the counter and started playing. Well, my playing paid off, because my pizza was fantastic. In fact, it’s taking everything I have not to eat the entire pie in one setting.

Ingredients:

  • 1 can refrigerated pizza dough
  • ~ 5 slices mozzarella cheese
  • 1 vine-ripened tomato
  • 5 -6 basil leaves
  • 2 tbsp Extra Virgin Olive Oil
  • Italian Seasonings
  • Garlic Powder

Directions:

  1. Roll out the pizza dough onto your baking sheet/stone.
  2. In a small bowl, season EVOO with garlic powder and seasonings to your preference.
  3. Brush oil mixture onto the dough.
  4. Tear apart the mozzarella slices and spread them out across the dough.
  5. Thinly slice the tomato and place slices on top of the cheese.
  6. Sprinkle with parmesan cheese and bake according to your dough’s directions. (Mine was 450 degrees for 13 minutes)
  7. Once out of the oven, tear basil leaves and sprinkle on top.
  8. Slice and enjoy!

Servings: 8

Nutrition per serving: 180 cals, 7g fat, 6.75g protein, 23.25g carbs, 7.2mg cholesterol

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