Gregs Tomato Basil And Garlic Pizza Recipes

TOMATO AND BASIL PIZZA

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.

PIZZA WITH FRESH TOMATOES AND BASIL

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.)

FRESH TOMATO BASIL PIZZA

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.

ROASTED GARLIC TOMATO PIZZA

Steps:

• In a large bowl, combine 1-1/2 cups flour, Parmesan cheese, yeast, sugar and salt. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1 teaspoon oil. Wrap in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze roasted garlic onto a cutting board and slice., Punch dough down. On a lightly floured surface, roll dough into a 15-in. circle. , Transfer to a greased 14-in. pizza pan. Build up edges slightly; prick dough thoroughly with a fork. brush dough with the remaining oil. Layer with tomatoes, roasted garlic, salt, pepper and mozzarella cheese. , Bake at 450° for 18-20 minutes or until golden brown. Sprinkle with basil.

SHRIMP, TOMATO, AND BASIL PIZZAS

Steps:

• For the Tomato confit, bring a pot of water to a boil. Blanch the tomatoes for 5 seconds, then dip them into ice water until cold. Peel, cut in half crosswise, and squeeze out the seeds. Finely chop the tomatoes and set them aside. Heat 2 tablespoons of oil in a large saucepan over mediumhigh heat. Add the garlic and shallots, lower the heat slightly, and saute until softened, about 3 minutes. Add the thyme and rosemary. Stir in the tomatoes, tomato paste, salt, and pepper. Lower the heat to medium and simmer, stirring occasionally, for 12 minutes. Take out the thyme and simmer until the mixture is thick, about 8 minutes longer. (The confit can be made up to 3 days ahead. Store in the refrigerator in an airtight container.) For the pastry, preheat oven to 375 degrees. Lay 1 sheet of phyllo dough on a work surface, keeping the rest covered with a damp cloth until needed. Brush with melted butter and top with another sheet of phyllo. Repeat until all of the phyllo and butter are used. Using the ring as a guide, cut out 6 circles of phyllo, discarding the scraps. Line a large baking sheet With parchment paper and put the phyllo circles on the pan (or bake in 2 batches if necessary to fit). Cover with another sheet of parchment, pressing the paper into the phyllo. Bake until the pastry is well browned, about 12 minutes. Set aside. To make the shrimp, use the ring as a guide to cut out 12 circles of parchment paper. Brush 6 of these with butter. Put the ring over 1 of the buttered rounds, as a guide to keep the shrimp in an even circle. Arrange the shrimp halves in a radial pattern on top of the parchment, cut side up, as close together as possible so they completely cover the paper. Repeat with the remaining shrimp, covering the 6 buttered papers. Place the shrimp rounds on a baking sheet and refrigerate until ready to use. (The recipe can be made to this point early on the day you plan to serve.) To serve preheat oven to 550 degrees. Pull the top sheet of parchment off the shrimp. Season with salt and pepper. Spread each phyllo round with 3 tablespoons of tomato confit. Work quickly from this point on or the pastry will get soggy. Invert the shrimp rounds over the phyllo so the edges line up perfectly. Pull off the parchment. Season the top of the shrimp with salt and pepper and sprinkle very lightly with cayenne. Scatter the saffron and thyme over the shrimp and drizzle each pizza with 1 teaspoon of oil. Put on a baking sheet (or divide between 2) and bake until the shrimp turn pink, about 5 minutes. Scatter the basil over the pizzas and drizzle another 1/2 teaspoon of oil over each one. Place on plates and serve immediately

GREG'S TOMATO, BASIL, AND GARLIC PIZZA

Steps:

• Warm oven to 375°. Using flour only to keep dough from sticking, work dough into a pizza crust shape. It should be about 12" across. Lightly sprinkle pizza pan or cookie sheet with corn meal, then gently lay crust on it. It is recommended to parbake the crust for up to 10 minutes, though this step can be omitted- it depends on the dough. Monitor dough for bubbling, and pierce to remove the bubble. While it is parbaking, mix garlic and basil into olive oil. After 10 minutes, pull crust from oven. Leaving a border no larger than 1/2", brush crust with oil mixture, making sure that you get plenty of the seasonings on the crust in the process- be aware you will not usually use all the oil. Still maintaining your border, top with cheese and then tomatoes, and return to upper-middle area of oven for 10-20 minutes. Watch for cheese to melt and crust to turn light golden brown (watch bottom of crust as well). Alow to cool for 5 minutes, then cut and serve.

BASIL AND GARLIC GRILLED PIZZA DOUGH - - AWESOME

Steps:

• Add one packet yeast to one cup warm water (between 110 and 115 degrees F) and stir to dissolve. Add in the sugar and let sit (proof) for 10 minutes or until frothy. Hint - - the water should be pleasantly warm - not hot. If the water is too hot, it will kill the yeast. I proof the yeast in a glass measuring cup.
• Pour the yeast mixture in a large bowl and add salt, 1 tablespoon olive oil, and flour. Mix together by hand until the dough pulls away from the sides of the bowl.
• Turn dough onto a lightly floured surface and knead until smooth, about 5-8 minutes.
• Coat a bowl on bottom and sides with olive oil and place the dough in the well oiled bowl. I give the dough a couple of swirls around the bowl to make sure the entire surface of the dough is coated in oil. Cover with a damp cloth and set in a warm place to raise. Let dough rise until doubled in size, about 1 hour.
• Punch down and knead in garlic and fresh basil. Place dough back in oiled bowl and cover, again, with damp cloth. Set aside, again, in warm place and let rise for 1 more hour, or until doubled. (To speed up rising, I have put the dough in an oven-safe glass bowl and placed in a 200 degree oven).
• Once the dough has risen for a second time, punch it down and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
• I was able to just press out the dough onto a dinner plate and used that for the size of my pizza. It all depends on the workability of your dough. You may be able to just manipulate it with your fingers, or you may want to roll it out on a lightly floured surface using a rolling pin - the method is really up to you.
• Brush grill grates with olive oil and then preheat grill to high heat. I let the grill heat up for about 10 minutes.
• Carefully place one piece of dough on hot grill. With a spatula, I was able to slide the dough off the plate onto the grill. I have heard that another method is to spray a rimless cookie sheet with cooking spray and the dough will slide off easily onto the grill.
• Once on the hot grill, the dough will probably begin to puff almost immediately. Once the bottom of the crust has lightly browned (anywhere from 2-4 minutes - - you'll know because it becomes stiff and easy to lift with your spatula) turn the dough over.
• Now, here is where time is of the essence. Working quickly, brush the pizza with your desired sauce (I did this wearing an oven mitt to protect my hand from the heat. Just be careful and, if you need to, slide the dough to the edge of the grill to avoid the open flame and move the dough back over the flame once you've added your toppings.) You want to go light with your toppings because you want the top to cook and the cheese to melt without burning the bottom of your crust. I recommend using light sauce and no more than two toppings with the cheese.
• After you've brushed on your sauce, sprinkle the basil over the sauce and top with the mozzarella cheese.
• Close the grill lid and let the cheese melt for 2-4 minutes, checking every now and then to make sure the bottom isn't burning.
• Once the cheese has melted, remove the pizza from the grill and set aside to cool for a few minutes while you prepare the second pizza.

GARLIC PIZZA WITH TOMATO & MOZZARELLA

Steps:

• Prepare the dough following the instructions in our basic pizza dough recipe.
• Place the shallots in 1 tbsp of the vinegar, along with some salt to slightly pickle, and let sit while you cook one side of the pizzas.
• Drizzle the cooked side of the pizzas with 1 tbsp olive oil each, then divide the garlic between them. Season and grill, uncooked-side down, until crisp. 4 Remove the pizzas and top with the tomatoes, cheese, basil, olives and the remaining olive oil and vinegar. Drain the shallots and sprinkle over. Season everything and serve.