Pizza Stuffed Tomatoes Recipes

TOMATO PIZZA

Steps:

• Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil. , Cover with mozzarella and cheddar cheeses. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately.

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

CHICAGO-STYLE STUFFED PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet., Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust. , On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.

DOUBLE CRUST STUFFED PIZZA

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

TOMATO & BASIL STUFFED CRUST PIZZA

Steps:

• Heat oven to 400ºF.
• Unroll pizza dough; press onto bottom and up sides of 15x10x1-inch pan sprayed with cooking spray.
• Arrange string cheese around edges of dough; fold over edges of dough to enclose cheese, pressing seams of dough together to seal. Bake 10 min.
• Spread pizza sauce onto bottom of crust; top with shredded cheese and tomatoes.
• Bake 20 min. or until edges of crust are golden brown; top with basil.