Low-Fat Basil Pizza
Compared with its role model, a trimmed-down cheese may have only a few grams less fat per ounce. But if you cook with cheese by the cupful, this can make a difference. Reduced-fat cheese contains at least 25 percent less fat than regular. Light cheese contains one-third fewer calories or 50 percent less fat. Low-fat cheese must have no more than 3 grams of fat per ounce. Part-skim mozzarella cheese has 26 percent less fat.
How to Make It
Step 1
1
Unfold dough. In a lightly oiled 12- to 14-inch pizza pan or on a 14- by 17-inch baking sheet, pat dough into a 12-inch-wide round with a slightly thicker 1/2-inch-wide rim.
Step 2
2
Bake crust on lowest rack in a 425° oven until lightly browned on the bottom, 6 to 8 minutes (5 to 6 minutes in a convection oven).
Step 3
3
In a bowl, combine tomato paste, 2 tablespoons water, and oregano.
Step 4
4
Spread tomato mixture over crust, but not rim. Sprinkle with capers. Drop shredded mozzarella cheese in clusters onto tomato mixture, then sprinkle with parmesan.
Step 5
5
Return pizza to lowest oven rack and bake until mozzarella softens, about 3 minutes (2 minutes in a convection oven). Scatter basil leaves and chili flakes over pizza.
Ingredients
1 can (10 oz.) refrigerated pizza crust dough
1/3 cup tomato paste
1/2 teaspoon dried oregano
2 tablespoons drained capers
1 cup (4 oz.) shredded low-fat, reduced-fat, light, or part-skim mozzarella, jack, or Swiss cheese
1/4 cup grated parmesan or sap sago cheese
1/2 cup to 3/4 cup slivered fresh basil leaves
1/2 teaspoon hot chili flakes
