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Whole Wheat Pizza Margherita

You can have pizza made from scratch, even for weeknight meals, by planning ahead. Make the dough in the morning and refrigerate it for a slow rise, or make several crusts on a weekend and freeze them to bake (no need to thaw) for a quick weeknight meal.

Ingredients

Serves: Prep:  10min |Cook: 45min |Total: 1hr 5min
              

Directions

1.
Prepare the dough for the crust: Coat a 12" round pizza pan with cooking spray. Punch down the dough. Transfer to a lightly floured surface. Let stand for 5 minutes. With floured hands or a rolling pin, pat or roll into a 12" circle. Transfer to the prepared pan. Pinch the edges to make a border. Cover with plastic wrap and let stand for 15 minutes.
2.
Preheat the oven to 375°F. Pat dry the tomatoes and mozzarella. Arrange the tomatoes on the crust. Sprinkle with the basil. Cover with the mozzarella, then drizzle with the oil.
3.
Bake for 15 to 18 minutes or until the cheese starts to color. Cut into 4 wedges.

Nutritional Facts per serving

CALORIES 391.4 CAL

FAT 18.2 G

SATURATED FAT 4.9 G

CHOLESTEROL 15.2 MG

SODIUM 213.9 MG

CARBOHYDRATES 45.9 G

TOTAL SUGARS 1.8 G

DIETARY FIBER 5.8 G

PROTEIN 12.8 G
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