6-ingredient tomato-cheese pizza
PersonalPoints™ per serving
1 hr 10 min
This recipe lets you put a pizza parlor-worthy pie on the table in no time, and chances are you can make it from your pantry with a little bit of planning ahead. We call for packaged dough as an effort saver - you'll just have to remember to let your favorite product reach room temperature before rolling it out. We also use canned tomato sauce, and since adding dried herbs to a recipe is such an easy addition, we suggest you give the sauce a quick shake of Italian seasoning or dried oregano after spreading it across the dough. Add a crisp romaine or spinach salad to this pizza, and you've got dinner.
Whole wheat pizza dough
12 oz, or multigrain pizza dough, at room temperature
2 tsp, for the pan
Canned tomato sauce
Red pepper flakes
Shredded part-skim mozzarella cheese
Grated Parmesan cheese
- Place oven rack on bottom rung of oven and preheat oven to 500°F.
- Turn dough onto lightly floured work surface. With lightly floured rolling pin, roll dough into 12-inch round. Sprinkle pizza pan or large baking sheet with cornmeal. Transfer dough to prepared pan, gently pulling dough back into 12-inch round. (If dough resists, cover lightly with clean kitchen towel and let rest about 10 minutes.)
- Spread tomato sauce over dough; sprinkle with pepper flakes. Top evenly with mozzarella and Parmesan. Bake until crust is golden and cheeses are melted, 12–15 minutes.
- Per serving: 1/8 of pizza