Tomato, Olive, and Scallion Pizza

Ingredients

• cornmeal for the pan
• 1 pound pizza dough, thawed if frozen
• 2 beefsteak tomatoes (about 1 pound), thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup pitted kalamata olives, halved
• 2 tablespoons olive oil
• black pepper

Directions

1. Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
2. Top the dough with the tomatoes, scallions, and olives, drizzle with the oil, and sprinkle with ¼ teaspoon pepper.
3. Bake until the crust is crisp, 25 to 30 minutes.

Nutritional Information

• Per Serving
• Calories 232

• Fat 7g
• Sat Fat 1g
• Cholesterol 0mg
• Sodium 399mg
• Protein 7g
• Carbohydrate 37g
• Fiber 2g

Quick Tip

This pizza can be made, cooled to room temperature, and refrigerated wrapped in plastic wrap up to 1 day in advance. Reheat in a 375º F degree oven for 15 to 25 minutes.