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one delicious low fat pizza margherita

(1 rating)
PApride avatar
Recipe by
Norma DeRemer
@PApride
York, PA

This Neapolitan style pizza is so simple to make and so dilicious. My girlfriend and I went shopping and came home and made this for lunch along with a spinach salad and iced greed tea. She has so many good low fat recipes. I read this one has only 206 calories and 0.3 grames of fat. Can't beat that for a great pizza. I saved a piece for Woody and he enjoyed it for a snack later in the day.

►
(1 rating)
yield 5 (serving size:2 wedges)

Ingredients For one delicious low fat pizza margherita

  • 1/2
    (24 ounce) package frozen preheated gluten free pizza crust, thawed
  • 1/2 c
    basic pizza sauce or bottled gluten free pizza sauce
  • 5 oz
    fresh mozzarella cheese, thinly sliced
  • 1/3 c
    torn fresh basil leaves
  • basic pizza sauce:
  • cooking spray
  • 1/4 c
    finely chopped onion
  • 1
    garlic clove, minced
  • 1/4 c
    white wine
  • 2 Tbsp
    tomato paste
  • 1 tsp
    dried oregano
  • 1/8 tsp
    pepper
  • 1
    (14.5 ounce) can undrained crushed tomatoes
  • 1 Tbsp
    fresh shopped basil
  • 1/2 tsp
    falsomic vinegar
  • 1/2 tsp
    crushed red pepper (optional)

How To Make one delicious low fat pizza margherita

  • 1
    Preheat your oven to 450
  • 2
    Place pizza crust on backing sheet or pizza stone and spread pizza sauce evenly over crust.
  • 3
    Arrange cheese sliced over sauce.
  • 4
    Place pizza on bottom rack of oven.
  • 5
    Bake for 12 minutes.
  • 6
    Remove from oven and sprinkle with basil.
  • 7
    Cut into 10 wedges and serve immediately.
  • 8
    BASIC PIZZA SAUCE: Heat a large saucepan ove medium high het and coat pan with cooking spray.
  • 9
    Add 1/4 cup finely chopped onion to pan;saute 3 minutes or until tender.
  • 10
    Add 1 minced garlic clove to pan and saute 30 seconds.
  • 11
    Stir in 1/4 cup of white wine;cook 30 seconds and add 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1/8 teaspoon ground pepper and stir.
  • 12
    Add 1 (14.5 ounce) can undrained crushed tomatoes and reduce heat and simmer 20 minutes or until thick.
  • 13
    Remove from heat and stir in 1 tablespone of chopped fresh basil and 1/2 teaspoon of balsamic vinegar.
  • 14
    Yield: 1 1/2 cups.
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