Fresh Mozzarella And Basil Pizza Recipes

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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.)

TUNA, FRESH MOZZARELLA, AND BASIL PIZZA



Tuna, Fresh Mozzarella, and Basil Pizza image

Provided by Yves Camdeborde

Categories     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Mozzarella     Basil     Tuna     Summer     Healthy     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 teaspoons extra-virgin olive oil plus additional for brushing and drizzling
4 large green onions, chopped
1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
1/2 8-ounce ball fresh mozzarella cheese, cut into 12 thin slices, drained on several layers of paper towels
12 large fresh basil leaves
4 cherry tomatoes, quartered
4 Kalamata olives, pitted, quartered
2 radishes, thinly sliced
1 teaspoon minced peeled fresh ginger

Steps:

  • Position rack in center of oven and preheat to 400°F. Roll out puff pastry on floured work surface to 11-inch square. Using 4 1/2-inch bowl as guide, cut out 4 rounds from pastry. Transfer pastry to large ungreased baking sheet, spacing apart. Place another baking sheet atop pastry rounds to weigh down slightly. Bake until pastry is golden brown and baked through, about 20 minutes. Uncover pastry and cool completely. DO AHEAD: Pastry can be made 6 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Heat 2 teaspoons olive oil in medium nonstick skillet over medium heat. Add green onions; sauté until soft but not brown, about 2 minutes. Remove from heat. Divide green onions among pastry rounds. Brush tuna lightly with olive oil; sprinkle with salt and pepper. Alternate 3 tuna slices, 3 mozzarella slices, and 3 basil leaves in concentric circles, slightly overlapping, atop green onions on each pastry round. Scatter tomatoes, olives, and radish slices over each. Sprinkle each with ginger and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes. Transfer to plates.

FRESH TOMATO AND BASIL PIZZA



Fresh Tomato and Basil Pizza image

This classic fresh basil and cherry tomato pizza is ready in half an hour.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 30m

Yield 8

Number Of Ingredients 6

1 pound refrigerated pizza dough
1 tablespoon olive oil
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
3 cups cherry tomatoes, halved
1 cup loosely packed fresh basil leaves, torn
Freshly ground black pepper

Steps:

  • Heat oven to 500 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil. Top with 1 cup cheese.
  • Combine tomatoes, basil and pepper; spread over pizza. Top with remaining cheese.
  • Bake 12 to 15 min. or until crust is golden brown.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 30.7 g, Cholesterol 20.2 mg, Fat 10 g, Fiber 1.5 g, Protein 12.7 g, SaturatedFat 4.3 g, Sodium 545.7 mg, Sugar 3 g

PIZZA WITH TOMATO, MOZZARELLA AND BASIL



Pizza with Tomato, Mozzarella and Basil image

Provided by Food Network

Yield 2 pizzas

Number Of Ingredients 16

3 tablespoons olive oil
1 clove garlic, finely chopped
2 cups canned plum tomatoes, crushed by hand, seeds removed
1/2 teaspoon salt and pepper
1 teaspoon dry oregano
2 12-inch pizza crusts (recipe follows)
4 tablespoons grated Parmesan cheese
1/2 pound fresh mozzarella, thinly sliced
8 basil leaves
Ceramic pizza stone
Pizza peel
3 1/4 cups unbleached flour
2 teaspoons salt
1 cup warm water
1 envelope active dry yeast
3 tablespoons olive oil

Steps:

  • Set the pizza stone into a cold oven and preheat the oven to 450 degrees. In a small sauce pan set over a low flame, heat 1 tablespoon of olive oil. Add the garlic and cook for 1 minute before adding the tomatoes. Season the tomatoes with the salt, pepper and oregano and cook over medium heat for 10 minutes. Working on a lightly floured surface, pat one of the pizza dough balls into a flat round shape, working from the center outward. While forming the shape of a pizza crust, work with the tips of the fingers and form a 1/2-inch thick edge. Continue to work outward trying to achieve as even a thickness as possible. When the pizza dough is formed into shape transfer the dough to the peel and drizzle 1 tablespoon of olive oil over the surface. Sprinkle half the Parmesan cheese evenly over the oiled pizza dough and spoon 3 tablespoons of sauce over the surface. Evenly spread half of the mozzarella over the tomato and finish building your pizza with a few basil leaves roughly torn by hand. Place the pizza onto the pizza stone in the oven by sliding the pizza off of the peel and onto the hot stone. Repeat the process for the second pizza. Bake for 15 to 20 minutes or until the surface is bubbling and the bottom of the crust is well browned.;
  • In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape. Yield: 2 12-inch pizza crusts;

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 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.

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.

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