MARGHERITA PIZZA
With a crisp yet chewy crust, this homemade Margherita pizza will rival your favorite pizzeria.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
- Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.
Nutrition Facts : ServingSize 3 slices, Calories 734, Fat 32 g, Carbohydrate 80 g, Protein 31 g, SaturatedFat 13 g, Sugar 3 g, Fiber 4 g, Sodium 710 mg, Cholesterol 57 mg
MEAT LOVER'S PIZZA RICE SKILLET
My son named this "pizza rice" after I threw together a quick dinner from what I had in the fridge and pantry. Add any other pizza topping ingredients you desire. I often add black olive slices or mushrooms. Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Return to skillet with next 4 ingredients. Bring to a boil; cover and remove from heat. Let stand 5 minutes. , Fluff with a fork; stir in cheese. Top with pepperoni and, if desired, additional Parmesan cheese and basil.
Nutrition Facts : Calories 390 calories, Fat 20g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 906mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 15g protein.
BASIL PIZZA RECIPE
Basil Pizza is a green pizza that bursts with the wonderful, fresh flavor of basil - with both pesto and whole leaves throughout. *Whether you're using homemade dough, or pre-baked crusts, have them ready to go when you start.
Provided by Valentina K. Wein
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven and stone/sheet pan. Preheat the oven to 500°F, with a pizza stone on center rack. If you don't have a pizza stone, place a sheet pan on the rack a few minutes before you assemble the pizzas.
- Make the pesto. Add the basil, pine nuts, Parmesan and garlic to a food processor fitted with the blade attachment. Blend until the basil is in tiny pieces. Then add the tomato paste, lemon juice, olive oil and pinch of sugar, and blend until smooth. Season to taste with salt and pepper. (Here's How to Season to Taste.)
- Prepare the pizza crust. Either shape your pizza dough into approximately 12-inch rounds, or set out your pre-baked approximately 12-inch rounds, on a lightly floured work surface.
- Assemble the pizzas. Evenly divide the pesto among the two crusts, spreading it thinly. Then sprinkle each with equal amounts of the grated Mozzarella. Now divide the red onion slices between the two, and about half of the basil leaves.
- Bake. Transfer the pizzas to the stone or baking sheet and drizzle about ½ tablespoon of the olive oil along the edges of the crusts. Place in the preheated 500°F oven, and bake until the crust is golden along the edges, about 15 minutes. (For pre-baked crusts, heat just long enough to melt the cheese and heat it through.)
- Garnish, cut and serve. Once out of the oven, add the chili flakes (if desired), pine nuts, and the remaining fresh basil leaves. Then drizzle with the remaining olive oil, slice and serve.
Nutrition Facts : Calories 416 kcal, ServingSize 1 serving
PIZZA WITH FRESH TOMATOES AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
- Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
PIZZA WITH SUGO SAUCE, BUFFALO MOZZARELLA, AND FRESH BASIL
Steps:
- Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
- Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Add the olives, capers, and some hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
- Spread the sugo sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; scatter some basil leaves all around. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly. Garnish with even more fresh basil before serving.
- In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
- Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
- Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
- Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
- Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
CREAMY GARLIC CHEESE PIZZA WITH FRESH BASIL
My husband's creation. This pizza is a favorite of ours because of my love for garlic and my husbands love for pizza with creamy sauces. My kids love it because they don't like many toppings. I use our recipe for the pizza dough Recipe #252423. Half of this recipe makes 1 12 inch round deep dish pizza crust. I love lots of fresh garlic in my pizza and this is definetely a pizza for big garlic lovers, though it is possible to go too far so be a little cautious when adding the garlic. ;) Prep time doesn't include making pizza dough.
Provided by Enjolinfam
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix garlic, ranch, and cayenne pepper together. Then spread it over the pizza crust leaving about 1 inch border of crust.
- Cover the pizza with mozzerella cheese. Then sprinkle the fresh basil leaves over the top.
- Bake at 350 F for approximately 15-25 minutes. Generally it takes about this long but the time can vary depending on the pizza crust being used.
Nutrition Facts : Calories 138.8, Fat 12.5, SaturatedFat 4, Cholesterol 20.6, Sodium 275.4, Carbohydrate 1.5, Fiber 0.1, Sugar 0.8, Protein 4.9
BASIL GOAT CHEESE PIZZA
This is among my husband's favorite dinners! The flavors compliment each other so well and it is so easy! I use frozen bread dough to speed the process. Set out dough before you leave for work and you are ready to go by the time you get home!
Provided by REINEJESSICA
Categories Main Dish Recipes Pizza Recipes
Time 2h51m
Yield 4
Number Of Ingredients 9
Steps:
- Allow dough to rise in a covered bowl until doubled in bulk.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
- Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 58 g, Cholesterol 22.4 mg, Fat 16.5 g, Fiber 5.3 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1168 mg, Sugar 7.1 g
FRESH TOMATO, BASIL, AND CHEESE PIZZA
Make and share this Fresh Tomato, Basil, and Cheese Pizza recipe from Food.com.
Provided by jenpalombi
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Place pizza crush on a baking sheet.
- Brush crust with olive oil.
- Sprinkle with 1/4 cup Parmesan cheese, leaving a 1/2-inch border around edge of crust.
- Arrange tomato slices over cheese, overlapping edges; top with garlic slices, 1/4 cup cheese, salt and pepper.
- Bake at 450 degrees for 8 to 10 minutes or until crust is golden.
- Remove pizza to a cutting board, and top with fresh basil leaves.
- Let stand 5 minutes.
- Cut into 12 squares.
PIZZA BIANCO
Here's the perfect pizza for cheese lovers. Served with a green salad, it makes a satisfying meal. You can use store-bought dough if you don't have a bread machine.-Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12-16 slices.
Number Of Ingredients 18
Steps:
- In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13x9-in. baking dish coated with cooking spray; build up edges slightly. , In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil. , In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. , Bake at 400° for 35-45 minutes or until crust is golden brown.
Nutrition Facts : Calories 385 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 512mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
FRESH BASIL CHEESE LOVERS PIZZA
Make and share this Fresh Basil Cheese Lovers Pizza recipe from Food.com.
Provided by Oni M.
Categories Grains
Time 23m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 6
Steps:
- 1- Pre heat oven at 425 º F.
- 2- Spread Country Crock in aluminum foil or in a pizza pan.
- 3- Put the Pillsbury dough in the aluminum foil or in the pizza pan.
- 4- Put it in the oven for 8 minutes.
- 5- Remove it from oven.
- 6- Spread the dough with the pizza sauce.
- 7- Top it with fresh basil.
- 8- Top it with Mozzarella cheese.
- 9- Sprinkle with Goat Cheese.
- 10- Put it back in the oven for 8 more minutes.
- 11- Remove from oven, let stand for 2 minutes before you cut the pizza in 8 squares.
Nutrition Facts : Calories 46.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 11.2, Sodium 98.9, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 3.4
More about "fresh basil cheese lovers pizza recipes"
EVERYTHING BASIL PIZZA – A COUPLE COOKS
From acouplecooks.com
Reviews 1Calories 163 per servingCategory Main Dish
CAPRESE PIZZA RECIPE (READY IN 30 MIN!) - FOOLPROOF …
From foolproofliving.com
CAPRESE PIZZA (ON NAAN BREAD) - BOWL OF DELICIOUS
From bowlofdelicious.com
CHEESELESS PIZZA WITH HEIRLOOM TOMATOES AND BASIL
From sipandfeast.com
HOMEMADE PARMESAN BASIL PIZZA DOUGH - WILL COOK …
From willcookforsmiles.com
7 SAVORY TOPPINGS TO MAKE YOUR GOAT CHEESE PIZZA DELICIOUS!
From cookindocs.com
15 WAYS TO USE UP FRESH BASIL - ALLRECIPES
From allrecipes.com
FOCACCIA PIZZA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
LOOKING FOR PIZZA RECIPE SUGGESTIONS WITHOUT CHEESE : R/OONI - REDDIT
From reddit.com
MOZZARELLA AND BASIL PIZZA RECIPE | MYRECIPES
From myrecipes.com
15 BRUSCHETTA PIZZA RECIPE - SELECTED RECIPES
From selectedrecipe.com
NEAPOLITAN PIZZA – PIZZELLO
From pizzello.com
JANA MACPHERSON ON INSTAGRAM: "HOW ABOUT A CHEESE STUFFED …
From instagram.com
THIS IS SIMPLY THE BEST FROZEN CHEESE PIZZA I'VE EVER TRIED - MSN
From msn.com
HOW TO MAKE PIZZA LIKE A NEAPOLITAN MASTER - BBC TRAVEL
From bbc.com
PIZZA WITH TOMATOES, MOZZARELLA AND BASIL RECIPE
From foodandwine.com
24 FRESH BASIL RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TRY THESE 3 DIY PIZZA RECIPES FOR NATIONAL PIZZA DAY
From linenchest.com
34 SUPER FRESH BASIL RECIPES TO CARRY YOU THROUGH THE REST OF …
From huffpost.com
BEST CHEESE FOR PIZZA (11 PERFECT TYPES) - INSANELY GOOD
From insanelygoodrecipes.com
BEST PIZZA TORTELLINI BAKE RECIPE - HOW TO MAKE PIZZA ... - DELISH
From delish.com
HOPEDALE PIZZA MARKET - FOOD MENU
From myhopedalepizza.com
NOT JUST YOUR ORDINARY PIZZA: 11 UNIQUE AND CREATIVE RECIPES TO …
From msn.com
23 BEST CAMPARI TOMATO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love