- 1 (10 ounce) container refrigerated pizza crust dough
- 1/3 cup tomato paste
- 1/2 teaspoon dried oregano
- 2 tablespoons drained Safeway SELECT Capers
- 1 cup shredded low-fat, reduced-fat, light, or part-skim mozzarella, jack, or Swiss cheese
- 1/4 cup Safeway SELECT Verdi Grated Parmesan Cheese or grated sapsago cheese
- 1/3 cup slivered fresh basil
- 1/2 teaspoon hot chili flakes
- Preheat oven to 425 degrees F. Unfold dough. Coat a 12- to 14-inch pizza pan or a 14- by 17-inch baking sheet with cooking oil spray. Pat dough into a 12-inch-diameter round with a slightly thicker 1/2-inch-wide rim.
- Bake crust on lowest rack in oven until lightly browned on bottom, 6 to 8 minutes. Meanwhile, in a bowl, mix tomato paste, oregano, and 2 tablespoons water.
- Spread tomato mixture over partly baked crust, but not the rim. Sprinkle with capers. Drop shredded mozzarella cheese in clusters onto tomato mixture, then sprinkle evenly with parmesan.
- Return pizza to oven and bake until mozzarella softens (about 3 minutes). Scatter basil and chili flakes over pizza, then serve hot.