Fresh Basil Pizza Recipes

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FRESH TOMATO BASIL PIZZA



Fresh Tomato Basil Pizza image

I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 6 slices, 3 servings.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
2 garlic cloves, minced
1/2 cup chopped fresh basil
1 tablespoon olive oil
8 ounces sliced provolone cheese
4 medium tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps:

  • Unroll crescent dough into one long rectangle. Press into an ungreased 13-in. x 9-in. baking pan; seal seams and perforations. Bake at 375° for 14-16 minutes or until golden brown. Meanwhile, in a small skillet, saute garlic and basil in oil for 1 minute. , Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, basil mixture, Parmesan cheese and pepper. Repeat layers. Bake for 14-16 minutes or until cheese is melted.

Nutrition Facts : Calories 680 calories, Fat 44g fat (19g saturated fat), Cholesterol 57mg cholesterol, Sodium 1399mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 3g fiber), Protein 30g protein.

FRESH MOZZARELLA AND BASIL PIZZA



Fresh Mozzarella and Basil Pizza image

The simple ingredients on this pizza are so good, and fresh mozzarella is the best! So much better than processed. You can make your dough, or purchase uncooked pizza dough from the bakery dept. of your supermarket.This pizza is very rustic, and very similar to true pizza, in Italy.The fresh ingredients are essential to how good this is.

Provided by KittyKitty

Categories     Cheese

Time 1h

Yield 1 pizza, 4-6 serving(s)

Number Of Ingredients 7

1 (4 ounce) portion pizza dough
1/2 teaspoon extra virgin olive oil
1 large plum tomato, thinly sliced
1 tablespoon sliced fresh basil
4 slices fresh mozzarella cheese (thin slices)
1 slice country ham (optional) or 1 slice smoked ham, cut into thin strips (optional)
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°F Shape pizza dough ball into 6-8 inch circle on a lightly floured surface.( Circle doesn't have to be perfect) Place dough on a piece of prachment paper. Fold up edges of dough, forming a 1 inch border. Brush oil evenly over dough with a pastry brush, or drizzle evenly over dough.
  • Cover pizza dough circle loosely with plastic wrap, and let rise in warm place, free from drafts, 15 to 20 minutes. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven. ( I think the pizza stone is much better than the pan).
  • Remove and discard plastic wrap from dough. Layer tomato, and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
  • Bake at 450F for 10 minutes or until crust is golden.

BASIL PIZZA RECIPE



Basil Pizza Recipe image

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

4 ounces (approx. 4 loosely packed cups) basil leaves, (washed and dried)
⅓ cup pine nuts, (toasted)
2 tablespoons Parmesan cheese, (grated)
2 teaspoons garlic, (roughly chopped)
2 tablespoons tomato paste
1 tablespoon lemon juice
¼ cup extra virgin olive oil
pinch granulated sugar
salt and freshly ground black pepper to taste
1½ pounds raw pizza dough -- OR, 2 (approx. 12-inch) pre-baked pizza crusts
1½ cups mozzarella cheese, (grated)
¼ cup red onion, (thinly sliced)
1¼ ounces (approx. 1 ¼ loosely packed cup) basil leaves, (washed and dried)
2 tablespoons pine nuts, (toasted (for garnish, if desired))
3 tablespoons extra virgin olive oil, (for drizzling)
red chili flakes ((if desired))

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

TOMATO AND BASIL PIZZA



Tomato and Basil Pizza image

Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 6

1/4 cup Simple Tomato Sauce
1 1/2 ounces torn fresh mozzarella
Fresh basil leaves
Basic Grilled Pizza Dough
Herb Oil for Pizza
Coarse salt and ground pepper

Steps:

  • Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
  • Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
  • Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
  • Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

MENA'S PROSCIUTTO AND BASIL PIZZA



Mena's Prosciutto and Basil Pizza image

This simple yet extremely flavorful pizza, topped with prosciutto and basil, makes a great change from the ordinary.

Provided by Malina Bleeding Heart Morris

Categories     Main Dish Recipes     Pork     Ham

Time 35m

Yield 6

Number Of Ingredients 11

2 ounces prosciutto, chopped
1 tablespoon olive oil, or as needed
1 refrigerated pizza crust
1 (6 ounce) can tomato paste
3 ½ tablespoons water
1 ½ teaspoons dried oregano
½ teaspoon white sugar
1 pinch salt
2 large cloves garlic, minced
1 (8 ounce) package shredded mozzarella cheese
8 leaves basil - stacked, rolled into a cigar shape, and thinly sliced

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Place prosciutto in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside.
  • Lightly oil a pizza pan, baking sheet, or baking stone. Press pizza dough out onto the pan, spreading to the edges, but avoiding pulling the dough apart.
  • Combine tomato paste, water, oregano, sugar, and salt in a small bowl. Spread an even layer over the dough. Reserve remaining mixture for use on another pizza. Sprinkle minced garlic over the sauce. Sprinkle 1/2 of the mozzarella on top, then the fried prosciutto, then the rest of the mozzarella cheese. Sprinkle sliced basil leaves over pizza.
  • Bake in the preheated oven until cheese and crust are lightly browned, 8 to 10 minutes. Let pizza cool for 3 to 4 minutes, slice, and serve.

Nutrition Facts : Calories 303 calories, Carbohydrate 30 g, Cholesterol 32.2 mg, Fat 13 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 981 mg, Sugar 6.8 g

FRESH BASIL-CHICKEN PIZZA



Fresh Basil-Chicken Pizza image

Fresh basil and plum tomatoes add summery color to this glorious chicken pizza-which, we might add, is also gloriously simple to make.

Provided by My Food and Family

Categories     Home

Time 58m

Yield Makes 6 servings.

Number Of Ingredients 6

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix, divided
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 ready-to-use baked pizza crust (12 inch)
2 plum tomatoes, thinly sliced
2 Tbsp. fresh basil, thinly sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Prepare dressing as directed on envelope. Remove 1/4 cup dressing. Refrigerate for later use. Pour remaining dressing over chicken in shallow dish; stir gently. Refrigerate 30 min. to marinate.
  • Heat oven to 450ºF. Drain chicken; discard marinade. Cook and stir chicken in 2 Tbsp. of the reserved dressing in skillet on medium-high heat 8 to 10 min. or until done. Brush remaining dressing onto pizza crust; top with tomatoes, basil, chicken and cheese.
  • Bake 8 min. or until cheese is melted and pizza is heated through.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

WONDERFUL CHICKEN PIZZA WITH FRESH BASIL



Wonderful Chicken Pizza With Fresh Basil image

Use your favorite pizza dough or store-bought crust (I won't tell..). This is easy and quick - perfect for a simple week night dinner. Sauce and topping are enough for a 12" pizza.

Provided by WaterMelon

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
3 cloves garlic
1 (6 ounce) can tomato paste (no salt added)
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon salt
crushed red pepper flakes, amount depending how spicy you like your sauce to be (I used 2 tsp)
1/2 cup dry white wine
2 tablespoons ketchup
1/2 lemon, juice of
3 tablespoons fresh basil, chopped
3 (2 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper
1 teaspoon dried basil
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 tablespoon olive oil
1/2 lemon, juice of
1 small red bell pepper, diced
1 cup mozzarella cheese, shredded (amount depending on how cheesy you like your pizza)
1/4 cup parmesan cheese, freshly grated (amount depending on how cheesy you like your pizza)

Steps:

  • Sauce: Heat olive oil in a saucepan over medium-high heat; fry garlic for 1 minute, until fragrant
  • Add tomato paste, coriander, oregano, cumin, salt and pepper flakes; give the mixture a good stir
  • Turn the heat down to medium, and add the white wine, ketchup and lemon juice
  • Simmer sauce for 1 minute (low heat), then stir in the chopped basil; remove from heat, cover and set aside
  • Topping: Make sure the chicken breasts are quite flat, if not, pound them between clingwrap with a meat mallet or rolling pin
  • Next sprinkle some salt, black pepper, basil, coriander and oregano over both sides; rub in the seasonings using your fingers
  • Lay the chicken on foil-lined baking tray
  • Combine lemon juice and olive oil; drizzle over the chicken and bake in preheated oven at 200°C / 390°F for 15mins or until just cooked through
  • Remove from oven, cool slightly and slice the chicken, across the grain, into small strips
  • Spread the sauce on your favorite pizza crust, scatter the cooked chicken and diced pepper over the sauce
  • Top the pizza with mozzarella cheese and bake for approx 10-15mins (depending on your crust)
  • Remove from oven, sprinkle with grated Parmesan, and serve immediately

PIZZA WITH FRESH TOMATOES AND BASIL



Pizza with Fresh Tomatoes and Basil image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 14

1 tablespoon yellow cornmeal
Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

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.)

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  • Set a pizza stone on a rack in the top third of the oven. Preheat the oven to 500° for at least 45 minutes. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
  • Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
  • Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.


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