Roasted garlic and butter on the crust really enhance this Margherita pizza.
Garlic Butter Crusted Margherita Pizza
- Prep Time 30 min
- Total 40 min
- Ingredients 9
- Servings 6
Ingredients
- 2 teaspoons olive oil
- 3 cups cherry tomatoes, halved
- 1/2 teaspoon chopped roasted garlic or chopped garlic
- 1/2 teaspoon salt
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 2 tablespoons butter, softened
- 1 tablespoon chopped roasted garlic or chopped garlic
- 8 oz fresh mozzarella cheese, thinly sliced
- 1/4 cup fresh basil strips
Instructions
-
Step1Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray; set aside.
-
Step2In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, 1/2 teaspoon roasted garlic and the salt. Reduce heat to medium; cook 10 to 15 minutes or until tomatoes are thickened, stirring frequently. Set aside; cool slightly.
-
Step3Unroll dough on cookie sheet. Press out dough to 15x10-inch rectangle. In small bowl, mix butter and 1 tablespoon roasted garlic. Spread over dough. Bake 7 minutes; remove from oven.
-
Step4Evenly distribute tomato mixture over partially baked crust. Top with mozzarella cheese.
-
Step5Bake 7 to 9 minutes or until cheese is melted and crust is golden brown. Sprinkle basil strips over pizza before serving.
Nutrition
350
Calories
17g
Total Fat
14g
Protein
36g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 860mg
- 36%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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