- DRAIN tomatoes well, then pour into a medium bowl. Add olive oil and garlic. Crush tomatoes, using a wooden spoon, until saucy. Thinly slice mozzarella, and set aside.
- DIVIDE dough into 2 portions. On a lightly floured surface, roll each into a 10-in circle. Heat a large non-stick frying pan over medium-high. Add one dough-circle and cook until bubbly, 4 to 5 min. Flip, then spread with half of tomato mixture. Top with half of mozzarella slices. Continue cooking, covered, until cheese is melted and crust is cooked through, 3 to 4 min. Transfer to a plate. Repeat with remaining dough, tomato mixture and mozzarella.
- SPRINKLE sun-dried tomatoes and basil over each pizza. Cut each into 6 slices.
Protein 19 g
Carbohydrates 42 g
Fat 21 g
Fibre 3 g
Sodium 810 mg
Excellent source of Folate
Chatelaine Quickies: Skillet chocolate chip cookie