Margherita Pizza

This variation of a simple classic uses the traditional fresh tomatoes and basil, plus arugula or spinach to enhance the health benefits.

Ingredients:

1 (1-pound) loaf frozen bread dough, preferably whole wheat
Olive oil cooking spray
2 large plum tomatoes, cut into 1/8-inch-thick slices
All-purpose flour
1/8 teaspoon garlic powder
4 ounces fresh mozzarella cheese, sliced 1/8-inch thick and quartered
1/8 ounce fresh or 1 tablespoon grated Parmesan cheese
1/3 cup lightly packed chiffonade fresh basil*
1/2 cup lightly packed baby arugula or slightly chopped baby spinach
1 to 2 teaspoons quality, aged balsamic vinegar (optional)
Fresh coarsely ground black pepper (optional)

* Chiffonade refers to thin strips or shreds of vegetables. To chiffonade basil, stack several leaves, then tightly roll the stack lengthwise, jelly-roll style. Slice the roll crosswise to make thin shreds.

Instructions:

1. Lightly spray frozen bread dough with cooking spray. Loosely wrap dough in plastic wrap and thaw in refrigerator, but do not let it rise (about 10 to 12 hours). Remove dough from refrigerator and let stand about 15 minutes to slightly warm up but do not let it rise.
2. Preheat the oven to 425° F. Place tomato slices in a single layer on paper towels. Cover with additional paper towels; let stand for 5 minutes.
3. Meanwhile, roll dough into a 13-inch round on a large sheet of lightly floured parchment paper. Slightly build up edge of dough with fingers to form a rim. Lightly spray dough with cooking spray; sprinkle with garlic powder.
4. Place mozzarella on top of dough; sprinkle with Parmesan cheese. Arrange half of the tomatoes on top. Transfer pizza on parchment paper to baking sheet. Bake in preheated oven for 12 to 14 minutes or until edge of crust is lightly golden. Remove from oven; arrange remaining tomatoes on top. Sprinkle with basil. Top with arugula. If desired, sprinkle with balsamic vinegar; cut into wedges to serve. If desired, season to taste with pepper.

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Prep Time:

Prep Time: 30 minutes
Refrigerated Thawing Time (dough): 10 to 12 hours
Baking Time: 12 to 14 minutes
Standing Time: 15 minutes
Yield: 4 or 6 servings