Fresh, fast and homemade, this is the pizza recipe to keep on hand for busy weeknights.
796-mL can whole tomatoes, drained well
1 tbsp olive oil
1 garlic clove, minced
340-g ball of mozzarella, sliced into 10 rounds
450 g pizza dough
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup fresh basil
DRAIN tomatoes well, then pour into a medium bowl. Add olive oil and garlic. Crush tomatoes, using a wooden spoon, until saucy. Thinly slice mozzarella, and set aside.
DIVIDE dough into 2 portions. On a lightly floured surface, roll each into a 10-in circle. Heat a large non-stick frying pan over medium-high. Add one dough-circle and cook until bubbly, 4 to 5 min. Flip, then spread with half of tomato mixture. Top with half of mozzarella slices. Continue cooking, covered, until cheese is melted and crust is cooked through, 3 to 4 min. Transfer to a plate. Repeat with remaining dough, tomato mixture and mozzarella.
SPRINKLE sun-dried tomatoes and basil over each pizza. Cut each into 6 slices.
Protein 19g, Carbohydrates 42g, Fat 21g, Fibre 3g, Sodium 810mg.