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.)
SKINNY FRESH MOZZARELLA AND TOMATO PIZZA
The fresh mozzarella on this pizza melts beautifully, covering the entire top as it bakes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- In large bowl, dissolve yeast in warm water. Stir in half of the flour, the salt, sugar and 1 teaspoon oil. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover, let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.
- Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Sprinkle with cornmeal. Pat dough into 12-inch round on cookie sheet or pat in pizza pan using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
- Cut cheese into 1/4-inch slices. Place cheese on dough to within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with 1 tablespoon oil.
- Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.
Nutrition Facts : Fat 1, ServingSize 1 Slice, TransFat 0 g
PIZZA WITH TOMATO, MOZZARELLA AND BASIL
Provided by Food Network
Yield 2 pizzas
Number Of Ingredients 16
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;
TOMATO AND BASIL PIZZA
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
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.
FRESH MOZZARELLA AND BASIL PIZZA
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
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.
FRESH TOMATO BASIL PIZZA
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
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.
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- 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.
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