Smoky Tomato Pizza

Smoky Tomato Pizza

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Rated: 2
  • Makes: 16 servings
  • Prep 25 mins
  • Bake 10 mins
  • Carb Grams Per Serving: 16


  • 1 16 - ounce loaf frozen whole wheat bread dough, thawed
  • 2 tablespoons cornmeal
  • 1 tablespoon olive oil
  • 1/8 teaspoon crushed red pepper
  • 1 cup shredded reduced-fat mozzarella cheese (4 ounces)
  • 6 plum tomatoes, sliced
  • 1 small red onion, cut into very thin wedges and separated into strips
  • 2 tablespoons snipped fresh basil or oregano
  • 1 tablespoon snipped fresh rosemary
  • 1/2 cup shredded smoked Gouda cheese (2 ounces)


  1. On a lightly floured surface divide dough into two portions. Cover; let rest for 10 minutes. Roll each dough portion into a 10- to 12-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer dough circles to baking sheets. Bake in a 450 degree F oven for 5 minutes. Remove baking sheets from oven; place on wire racks to cool.
  2. Meanwhile, stir together olive oil and crushed red pepper; brush onto the crusts. Top with mozzarella cheese. Layer with the tomato slices and onion. Sprinkle basil and rosemary over tomatoes. Top with cheese. Bake for 5 to 8 minutes or until mozzarella cheese is melted and pizza crusts are golden brown. Cut each pizza into 8 wedges to serve. Makes 16 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 135 cal., 5 g total fat (2 g sat. fat), 11 mg chol., 262 mg sodium, 16 g carb. (2 g fiber), 8 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 1; Fat (d.e): 0.5; Lean Meat (d.e): 0.5