Basil and Tomato Pizza

Prep: 7 minutes; Cook: 8 minutes; Total time: 15 minutes. Cut down on prep time by using a whole-wheat premade dough–it's full of fiber, but requires no time at all!
  • Yield: Makes 4 servings (serving size: 2 slices)


  • 1 (14-ounce) whole-wheat refrigerated pizza crust dough
  • All-purpose flour and cornmeal, as needed
  • 2 large garlic cloves, sliced
  • 1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 ounces prosciutto
  • 3/4 pound assorted tomatoes, halved
  • 1/2 cup fresh basil leaves
  • 1/8 teaspoon crushed red pepper


  1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.

  2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.

Nutrition Information

  • Calories per serving: 318
  • Fat per serving: 8g
  • Saturated fat per serving: 3g
  • Monounsaturated fat per serving: 1g
  • Polyunsaturated fat per serving: 1g
  • Protein per serving: 17g
  • Carbohydrate per serving: 48g
  • Fiber per serving: 6g
  • Cholesterol per serving: 20mg
  • Iron per serving: 3mg
  • Sodium per serving: 575mg
  • Calcium per serving: 195mg