A quick bath in extra-virgin olive oil primes premade pizza dough for a starring role and offers a playful and ultra-simple way to feature late summer's abundant cherry tomatoes. Serve a wedge alongside a big green salad or slice a hunk in half for the ultimate sandwich bread.
- 3 tablespoons extra-virgin olive oil
- 1 pound whole wheat pizza dough
- 1 1/2 cup (about 8 ounces) heirloom cherry tomatoes halved
- 1/4 teaspoon coarse sea salt
- 1 teaspoon finely chopped fresh rosemary
Preheat the oven to 400°F. Pour oil into a 9-inch-round nonstick cake pan and tilt to coat. Place dough into the pan and use your hands to gently stretch dough. Flip dough over so both sides are coated with oil; stretch until dough evenly covers the bottom of the pan.
Press tomatoes cut-side down into dough. Sprinkle with salt and rosemary and bake until the top is very brown and tomatoes collapse, 35 to 40 minutes. Cool bread in the pan 5 minutes, then remove and place onto a rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day.
Per serving: 1 wedge, 170 calories (70 from fat), 8g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium, 25g carbohydrates (4g dietary fiber, 2g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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