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Margarita Pizza

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Ingredients

1 package Kinnikinnick Pizza Crusts - 2 crusts (300 g)
½ cup pizza sauce (gluten-free) (102 g)
24 cherry tomatoes – assorted colours/halved (264 g)
¼ cup shredded mozzarella cheese (28 g)
4 bocconcini cheese balls – break in pieces (120 g)
¼ cup fresh basil - chopped (10g)
1 tbsp olive oil (15 g)

Directions

Preheat oven to 435°F (223°C).
In a small skillet, heat olive oil over medium heat. Sauté 12 halved tomatoes until skin begins to blister (4 - 5 minutes).
Remove tomatoes from heat and add to pizza sauce. Set aside.
Place Kinnikinnick Pizza Crusts directly on baking tray.
Spread pizza sauce on top of crusts.
Break bocconcini into pieces and place on crusts. Add remaining 12 halved tomatoes.
Bake in preheated oven for 12 - 15 minutes.
Garnish with fresh basil leaves.
Yields 2 Pizza Crusts

Tips & Variations

Recipe for Basic Pizza Sauce available on this website.

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