I’d heard many great things about this Cooking Light pizza recipe. We typically make pizza on the weekends, but after a long day at work I couldn’t think of anything better to treat myself to. The homegrown fresh herbs made both of these dishes outstanding.
- premade pizza dough
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon hot paprika
- 3/4 teaspoon coarsely ground black pepper, divided
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 teaspoon salt
- 5 garlic cloves, minced
- 1 bay leaf
- 1 (28-ounce) can diced tomatoes
- 10 ounce sliced kasseri cheese
- 3 tablespoons minced fresh parsley
Prepare topping: combine oregano, cumin, paprika, and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat, and simmer for 15 minutes or until thick. Remove from heat; discard bay leaf.
Preheat oven to 450°.
Working with dough, roll into a circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Top crust with tomato mixture, cheese, and oregano mixture. Bake at 450° for 12 minutes or until crust are lightly browned. Sprinkle evenly with parsley.