Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ pound mozzarella cheese , sliced
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 1 large can crushed tomatoes
- 1 teaspoon dried pepper
- 1 pound (450 g ) pizza dough
- 3 tablespoons grated Pecorino Romano cheese
Directions
Preheat oven to 250°C (450°F).
Stretch the pizza dough to cover a greased baking sheet . Dough should be about 3 cm (¾ inch) thick.
Allow the dough to rise while the sauce is prepared.
Heat a saucepan on medium heat, add the olive oil and garlic.
Sauté until garlic is just golden.
Add crushed tomatoes and oregano.
Cook until the sauce is thickened, about 15–20 minutes.
Cool the sauce until it is room temperature.
Top the pizza dough with mozzarella cheese, then any toppings such as sausage or pepperoni, then top with sauce, bake in the oven for about 15–20 minutes.
After removing the tomato-pie from the oven, sprinkle the grated cheese on top and then let the pizza cool to room temperature.
Serve at room temperature or reheat under the broiler or in a toaster-oven .