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-
Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Brush with olive oil. Bake 8 minutes
-
Top crust with tomatoes and garlic. Top with mozzarella cheese.
-
Bake 5 to 9 minutes or until crust is golden brown and cheese is melted. Top with basil.
-
To serve, cut into 6 rows by 3 rows.
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300
Calories
12g
Total Fat
14g
Protein
35g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 300
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 660mg
- 27%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 5g
- Protein
- 14g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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Together with the complete recipe below, your pizza, no doubt, will be a big a hit with the family:\u003c/p\u003e\u003cp\u003e\u003cstrong\u003ePrebake the Crust\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eUnroll the pizza crust into the pan and brush it with olive oil. You can use either regular olive oil here or extra-virgin olive oil. It’s completely up to you and your taste buds. The crust is partially baked untopped, to so that the baked pizza will end up with a\u0026nbsp; crisp crust—similar to an authentic pizza from Naples.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eTop the Crust\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eCanned crushed tomatoes are used to be the “sauce” as well as a topping. So spread the tomatoes with their juices over the crust. Trust us, you’ll love the moistness the tomato juice and tomatoes add. Sprinkle chopped garlic over the crust, for that authentic garlicy flavor. Don’t be tempted to use garlic salt or powder--you’ll want the fresh flavor that the natural version of this ingredient brings to the pizza. Next, sprinkle the pizza with the fresh mozzarella. These low prep ingredients mean you could almost make this pizza with your eyes closes (however, we wouldn’t recommend it).\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eBake and Garnish\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eBake the pizza until the crust is golden brown and the cheese is melted. The cheese will look like little round discs but will be incredibly soft and melted. After the pizza is baked, top it with fresh basil leaves—they’ll stick to the cheese when it’s hot and melty from the oven.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eCut and Serve\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eCut this pizza into small squares. It’s easy for even little hands to hold these pieces. 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That’s some serious time savings.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eGarlic Cloves:\u003c/strong\u003e Fresh garlic adds to the authentic flavor of this dish. One medium clove equals about 1/2 teaspoon finely chopped garlic, three cloves should be 1 1/2 teaspoons of finely chopped garlicy deliciousness.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eFresh Mozzarella Pearls:\u003c/strong\u003e Fresh mozzarella is softer, creamier, and has a higher moisture content than regular mozzarella. This adds moistness to the pizza. We call for small bite-size balls “pearls” of the fresh cheese, there’s no slicing or chopping necessary. You can usually find them near the other specialty cheeses in the deli section of your grocery store. You can substitute 8 ounces of sliced fresh mozzarella cheese instead if you like, but tear them apart or they’ll cover over most of the pretty tomatoes.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eFresh Basil Leaves:\u003c/strong\u003e While most garnishes look great but are completely optional, in this recipe, the basil leaves add an integral flavor to the pizza. It simply wouldn’t be the same without them. Their fresh, almost green, and peppery flavor goes so well with the tomatoes and mild flavor of the mozzarella cheese.\u003c/p\u003e","category":"SEO Content_2"},{"title":"Storing and Reheating Margharita Pizza","description":"\u003cp\u003eLeftover Italian margherita pizza can be stored for another meal. However, the basil leaves will turn dark during storage. You can either leave them off the portion of the pizza that won’t get eaten right away, or you can remove them when you’re ready to reheat a slice and replace them with fresh basil leaves after reheating.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eRefrigerator Storage:\u003c/strong\u003e Wrap cooled baked pieces on a plate. Refrigerate up to 3 days.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eFreezer Storage:\u003c/strong\u003e Freezer storage isn’t recommended for this recipe. This pizza made without a true sauce and will end up tasting dry once frozen and reheated.\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eReheating Directions:\u003c/strong\u003e Place a piece or two of the leftover pizza on a microwavable plate. Cover loosely and microwave on Medium (50%) about 1 minute or until heated through. The crust won’t be as crispy, but it will still be tasty.\u003c/p\u003e","category":"SEO Content_3"},{"title":"More Delicious Italian Recipes","description":"\u003cp\u003eIf your family loves Italian meals, why not try one of these recipes from our list of Italian-inspired dinner recipes next:\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/italian-sausage-and-ravioli-casserole/b18b3d9c-eaf1-487d-98dc-bf2f3decf029\u0022\u003e\u003cstrong\u003eItalian Sausage and Ravioli Casserole\u003c/strong\u003e\u003c/a\u003e\u003cstrong\u003e:\u003c/strong\u003e It’s the easiest way to make lasagna ever! Stuffed ravioli and cooked Italian sausage are layered with pasta sauce and cheese for a yummy take on lasagna your family will love.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/one-pot-chicken-piccata-pasta/9fc369a1-ac07-4258-825a-6d6ce55976fd\u0022\u003e\u003cstrong\u003eChicken Piccata Pasta\u003c/strong\u003e\u003c/a\u003e\u003cstrong\u003e:\u003c/strong\u003e This recipe takes the scrumptious flavors of chicken piccata—lemon, cream, and parsley—and turns them into an easy one-pot dinner.\u003c/p\u003e\u003cp\u003e\u003ca href=\u0022https://www.pillsbury.com/recipes/zesty-italian-crescent-casserole/4856ffe5-9c66-4149-ab58-24d66d9929f5\u0022\u003e\u003cstrong\u003eItalian Crescent Casserole\u003c/strong\u003e\u003c/a\u003e\u003cstrong\u003e:\u003c/strong\u003e It’s sort of like a lasagna pot pie, with 3 layers of deliciousness. 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The pizza is prebaked to help with crispness. And the finished pizza can be cut and served straight out of the pan, reducing the number of dirty dishes and clean-up time needed.\u003c/p\u003e\u003cp\u003e\u0026nbsp;\u003c/p\u003e","category":"FAQ_1"},{"title":"Why Does the Oven Need to be So Hot?","description":"\u003cp\u003ePizzas are generally baked at a high temperature to help crisp the crust while the toppings bake. This recipe is no different. Baking at a lower temperature will prevent the crust from getting crispy or have a pretty golden-brown-colored edge by the time the toppings are hot, and the cheese is melted.\u003c/p\u003e","category":"FAQ_2"},{"title":"How Can I Prevent Burnt Basil?","description":"\u003cp\u003eFresh basil leaves in this dish are part of the Italian trifecta—basil, fresh mozzarella, and tomatoes—that taste so amazing together. Of all the margherita pizza toppings, basil will turn brown if added before the pizza bakes. That’s why we add it after the pizza comes out of the oven. 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