Fresh Mozzarella and Tomato Pizza (lowfat)

I am taking a cooking class on BYU Independent Study and I have had so much fun trying lots of new recipes. We were required to pick a dinner recipe from the Betty Crocker cookbook and I chose the Fresh Mozzarella and Tomato Pizza. I love fresh Mozzarella and it is only 90 calories per slice so I just had to try it out and see if it was good! It was SO delicious... I recommend it. Stephen said it tasted like Pizza in France which is his favorite so it deff was a success. The key is to use fresh mozzarella... not the kind that is already grated for you at the grocery store. Buy it fresh and grate it yourself... it makes the biggest difference!

At the bottom of this post will be the recipe for this delicious pizza!!!

Here are the ingredients:

Fresh basil leaves, salt, pepper, fresh mozzarella, 2 Roma tomatoes, and pizza sauce. (Sorry the pizza sauce was not pictured).

Ingredients for pizza dough: warm water, flour, sugar, active dry yeast, and salt.

I also made another recipe from the Betty Crocker book called Savory Cheese bread! YUM!

Here is the pizza right before I place it in the oven... just looking at this makes me want to go eat some leftovers. ;)

topped with mozzarella, tomatoes, basil leaves, salt, and pepper.

The finished product. Make sure you use extra virgin olive oil... I used regular olive oil and the pizza stuck to the pan like crazy. It was so hard to get it off.

Here is the recipe:

Fresh Mozzarella and Tomato Pizza (Lowfat)

Prep: 35 min Rise: 20 min Chill: 2 hr Bake 20 min 1 pizza, 8 slices

Italian style pizza dough (recipe below)

1/2 can pizza sauce

4 oz fresh mozzarella cheese, grated

2 roma tomatoes, thinly sliced

1/4 tsp salt

Fresh cracked pepper to taste

1/4 cup thin strips fresh basil leaves

1 T oregano leaves (I forgot to add this)

1 T small capers, if desired

1 T extra virgin olive oil

1. Make italian style pizza dough.

2. Move oven rack to lowest position. Heat oven to 425. Grease cookie sheet or 12 inch pizza pan with oil. Press dough into 12 inch circle on cookie sheet or pat in pizza pan, using floured fingers. Press dough from center to edge so edge is slightly thicker than center.

3. Pour pizza sauce on dough and smooth around with a spoon. Grate mozzarella cheese. Place cheese on dough within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 T of basil, the oregano and capers. Drizzle with oil.

4. Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 T basil.

Italian style pizza dough

1 package regular or quick active dry yeast

1/2 cup warm water

1 1/2 to 1 1/2 cups all purpose flour

1 tsp extra virgin olive oil

1/2 tsp salt

1/2 tsp sugar

In large bowl, dissolve yeast in warm water. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 min or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place for 20 minutes. Gently push fist in dough to deflate. Cover and refrigerate for at least two hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.)