Fresh Mozzarella Pizza Recipe

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.

Recipe From food.com

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.


PIZZA WITH PESTO, FRESH TOMATOES, AND MOZZARELLA



Pizza with Pesto, Fresh Tomatoes, and Mozzarella image

Recipe From epicurious.com

Provided by Jackie Bonenfant

Categories     Tomato     Bake     Vegetarian     Mozzarella     Summer     Poker/Game Night     Gourmet     Massachusetts

Yield Makes one 14-inch pizza

Number Of Ingredients: 8

6 ounces grated fresh mozzarella (about 1‚ cups)
3 plum tomatoes
1 pound pizza dough (thawed if frozen)
all-purpose flour for dusting
3 tablespoons basil pesto
Special equipment:
a large pizza stone (at least 14 inches across)
a baker's peel

Steps:

  • At least 1 hour before baking pizza, set stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F.
  • Coarsely grate mozzarella and cut tomatoes crosswise into 1/8-inch-thick slices. On a floured surface with your hands pat out and stretch dough evenly into a 12-inch round, keeping hands flat. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
  • Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Spread pesto over dough leaving a 1-inch border and sprinkle with cheese. Arrange tomato slices over cheese and season with salt and pepper.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone, quickly pull back peel to completely transfer pizza to stone. Bake pizza until dough is crisp and brown, about 10 to 12 minutes, and transfer with peel to a cutting board.
  • Cut pizza into slices and serve immediately.


MEDITERRANEAN PIZZA WITH FRESH MOZZARELLA



Mediterranean Pizza With Fresh Mozzarella image

Recipe From foodnetwork.com

Provided by Food Network

Yield 6-8 servings

Number Of Ingredients: 8

1 (14-inch) pre-baked pizza crust or 2 (8-inch) pre-baked pizza crusts
3/4 cup pesto sauce
1/2 cup sliced roasted red peppers
1/4 cup sliced sun-dried tomatoes (packed in oil)
1/4 cup sliced kalamata olives
1/4 cup pine nuts
4 cups (16 ounces) shredded mozzarella cheese
4 ounces fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.


GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Recipe From allrecipes.com

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients: 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn
Calories520.1 calories
Carbohydrate67.2 g
Cholesterol19.8 mg
Fat17.8 g
Fiber2.7 g
Protein18.4 g
SaturatedFat5.4 g
Sodium1368.5 mg
Sugar7.2 g

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.




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  2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
  3. Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
  4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.
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  2. Preheat oven to 450°. Shape Pizza Dough ball into a 6- to 8-inch circle on a lightly floured surface. (Dough doesn't need to be perfectly round.) Place dough on a piece of parchment paper. Fold up edges of dough, forming a 1-inch border. Brush oil evenly over dough using a pastry brush. (If you don't have a pastry brush, drizzle oil evenly over dough.)
  3. Cover pizza dough circle loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 15 to 20 minutes.
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Recipe From : amindfullmom.com
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  1. Brush a pizza pan or cookie sheet with olive oil or non-stick spray. Roll the pizza dough out in a thin 1/4 inch circle.
  2. Brush a pizza pan or cookie sheet with olive oil or non-stick spray. Roll the pizza dough out in a thin 1/4 inch circle.
  3. Spread the dough with the oil and then spread the garlic over the oil. Sprinkle the oregano and salt and pepper evenly over the crust.
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Fresh Mozzarella Tomato Pizza - Everyday Diabetic Recipes

Recipe From : everydaydiabeticrecipes.com
2018-05-17  · Unroll uncooked pizza crust and place on baking sheet. Brush with olive oil and bake 5 minutes; remove from oven. Evenly sprinkle pizza crust with salt, black pepper, garlic powder, and oregano. Layer tomatoes and mozzarella cheese on top and bake 8 to 10 minutes, or until crust is browned and mozzarella … ...
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Recipe From : onceuponachef.com
2019-07-31  · Step 2: Assemble and Bake the Pizzas. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate or cutting board to drain the juices. Spread 1/3 cup of the pesto evenly over the pizzas, leaving a 1-inch border. Bake the pizzas … ...
5/5 (50)
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  1. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  2. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  3. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
  4. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
  5. Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices.
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Recipe: Sicilian Cauliflower Pizza with Fresh Mozzarella ...

Recipe From : blueapron.com
2016-11-17  · Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs ... ...
3.7/5
Calories: 992 per serving
Total Time: 55 mins
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Pizza with Arugula and Mozzarella Recipe | Food Network

Recipe From : foodnetwork.com
1/4 Pizza Dough (recipe follows) Cornmeal for sprinkling. 8 slices fresh mozzarella, each one about 1/4 inch thick and 1 1/2 inches in diameter. 1/4 teaspoon coarse salt . 1/2 cup very firmly ... ...
Author: Giorgio DeLuca
Steps: 3
Difficulty: Easy
  1. Pre-heat oven with pizza stone in it to 525 degrees. Shape a pizza, and let it rise a second time. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, arrange the mozzarella slices evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza onto pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, and then cook 3 minutes more.) Remove, and immediately scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon of coarse salt. Drizzle oil over all and serve immediately.
  2. Pre-heat oven with pizza stone in it to 525 degrees. Shape a pizza, and let it rise a second time. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, arrange the mozzarella slices evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza onto pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, and then cook 3 minutes more.) Remove, and immediately scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon of coarse salt. Drizzle oil over all and serve immediately.
  3. In a small bowl or coffee cup mix together the milk and water. Sprinkle in the dry yeast, or crumble the fresh yeast in your hand and mix it into the liquid. Stir once, and let sit in a warm place until there is considerable foam on the top, about 10 to 20 minutes. (If your mixture doesn't foam up at least a little, the yeast wasn't fresh. Buy more and start over.) In a large bowl combine the sifted flours with the salt. Mix well. Spill the foaming yeast mixture into the bowl and, working with a wooden spoon, mix together rapidly. Smooth out as many yeast clumps as possible during this stage. Your dough at this point will be very wet. Dust a work surface with flour. Add a little flour, about 1/4 cup, to the dough in the mixing bowl. This should enable you to scrape the dough together and place it on the floured surface. Add more flour if necessary. Begin kneading the dough on the work surface with your hands and adding Tipo 00 flour or cake flour, 1/4 cup at first, less and less as you
  4. Do not roll your dough out. Don't worry if your pizza isn't perfectly round; there's much to be said for rusticity. If your pizza doesn't have much of a rim, use your fingertips to crimp the dough and build a small one around the circumference; this is called the cornicione. If your pizza dough has a tear in it, transplant a small piece of dough, smoothing it in. Run a wide spatula under the pizza to make sure you'll be able to move it easily off the surface later; add extra flour underneath if it's sticking. Repeat this process until all 4 pizzas are shaped. Place towels loosely over the pizzas as soon as they're shaped. Let each pizza rest for at least 10 minutes and up to 60 minutes before cooking. The pizzas should puff very slightly.
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Recipe: Meatball Pizza with Bell Pepper, Fresh Mozzarella ...

Recipe From : blueapron.com
2017-05-25  · Tonight’s pizza is sure to be a household favorite. We’re topping our dough with fresh mozzarella, garlic, and green bell pepper, then baking it to meld those dynamic flavors. To top the pizza … ...
3.6/5
Servings: 4
Cuisine: Italian
Total Time: 45 mins
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Grilled Pizza with Fresh Mozzarella and Pepperoni ...

Recipe From : homemadeitaliancooking.com
2015-05-17  · Grilled Pizza with Fresh Mozzarella, Garlic and Pepperoni. Grilled pizza is extra special. This recipe uses fresh mozzarella and store bought dough. It is easy to assemble and cooks on the hot grill in a flash. Make several pizzas with your favorite toppings for your next summer party. Course Pizza… ...
Category: Pizza
Total Time: 1 hr 10 mins
Estimated Reading Time: 2 mins
  1. Place a large pizza stone on the outdoor grill on top of the grates. Heat the grill to 500F. It may take 45-60 minutes for the pizza stone to get smoking hot.
  2. Place a large pizza stone on the outdoor grill on top of the grates. Heat the grill to 500F. It may take 45-60 minutes for the pizza stone to get smoking hot.
  3. Coat your hands and rolling pin with flour. On a floured board, roll out the dough to a 14 inch circle. Be sure to use enough flour so the dough is not sticky. Place on the pizza peel.
  4. Brush olive oil first on the fresh dough. Arrange mozzarella cheese and pepperoni on the dough, followed by garlic slices, seasonings and basil. (Note: Make the topping your own. Sliced tomatoes, black / green olives, onions, sliced mushrooms and spinach are some of our family favorites).
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Mozzarella Cheese For Pizza - Healthy Recipes Snacks

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Mozzarella cheese for pizza. You can obviously use an oven to do it. 1299 Tandoori Paneer Tikka Pizza. Its probably the most common type of cheese for Neapolitan-style pizza. Red sauce mozzarella cheese pepperoni mushrooms onions bell pepper italian sausage garlic chicken 1499. ... Show details


Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)

Recipe From : saveur.com
2019-03-18  · 1 recipe Naples-style pizza sauce; 1 lb. fresh mozzarella, thinly sliced 16 fresh basil leaves Olive oil, to taste Instructions. Place a pizza stone … ... Show details


Pizza with Olives, Aleppo Pepper, and Fresh Mozzarella ...

Recipe From : cookinglight.com
2017-12-13  · Roll pizza dough on cornmeal into a 14- x 8-inch rectangle or a 12-inch circle. Spread tomato mixture over dough, leaving a 1/2-inch border. Top with cheese balls and olives. Leaving pizza … ...
Servings: 4
Total Time: 25 mins
  1. Place a pizza stone or baking sheet on center rack in oven; preheat oven to 450°F. (Leave stone in to preheat.) Pour tomatoes into a colander set over a large bowl; squeeze and break into chunks.
  2. Place a pizza stone or baking sheet on center rack in oven; preheat oven to 450°F. (Leave stone in to preheat.) Pour tomatoes into a colander set over a large bowl; squeeze and break into chunks.
  3. Reserve liquid for another use. Stir together tomato chunks, salt, 1/4 cup basil, 1 1/2 tablespoons olive oil, and 1 1/2 teaspoons Aleppo pepper in a bowl.
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Fresh Mozzarella and Pepperoni Pizza | KJ and Company

Recipe From : kjandcompany.co
2019-09-24  · Sometimes you just need a slice of pizza, and thats where this Fresh Mozzarella and Pepperoni Pizza comes in! Creamy, fresh mozzarella slices melt perfectly into the crispy pepperoni so that each bite is loaded full of flavor and stringy cheese. A dinner recipe … ...
5/5
Total Time: 45 mins
  1. Preheat your oven to 350 degrees. Gently roll out the pizza doughs on a floured surface to create roughly 12-inch round pizzas. Carefully transfer them to greased baking sheets.
  2. Preheat your oven to 350 degrees. Gently roll out the pizza doughs on a floured surface to create roughly 12-inch round pizzas. Carefully transfer them to greased baking sheets.
  3. Evenly split the pizza sauce between the two pizza doughs. Spread it around the top of the pizzas, leaving about an inch exposed on all sides. Next, evenly layer the mozzarella and pepperoni slices between both pizzas. I like to go back and forth from mozzarella to pepperoni to create a fanned effect.
  4. Bake the pizzas for 15-20 minutes, or until the crust is golden brown and the cheese is melted. If you like a more crispy top to your pizzas, you can turn your broiler on high and broil them for 3-5 minutes.
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Mozzarella and Fresh Basil Grilled Pizza Recipe - Chowhound

Recipe From : chowhound.com
2009-08-31  · A classic combo of tomato sauce, mozzarella, and a few basil leaves allows the smoky, lightly charred crust of this grilled pizza to shine.. What to buy: While homemade is going to taste best, a lot of the components for this pizza can be bought at the store. Premade pizza dough and pizza sauce are widely available and will bump this recipe … ...
4/5 (8)
Servings: 2
Cuisine: Italian, Italian-American, Comfort Food
Category: Dinner, Main Dish
  1. Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt.
  2. Lay dough oiled side down on the hotter half of the grill and brush the top with oil and sprinkle with salt.
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Arugula & Fresh Mozzarella Pizza Recipe | Wegmans

Recipe From : shop.wegmans.com
Lightly coat two 14-inch pizza pans with 1/4 tsp pure olive oil. Form dough to fit pans, pressing out any air bubbles. Spread each crust with 1/2 cup pizza sauce. Top each with about 8 oz of mozzarella. Bake, 18-20 min. Remove from oven. Top each pizza with half the arugula; drizzle each with 1 Tbsp extra virgin olive oil. Season with salt and ... ...
4.6/5 (417)
Servings: 8
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