Pizza With Mozzarella And Tomato Recipes

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TOMATO PIZZA



Tomato Pizza image

An easy recipe for Tomato Pizza made with vine-ripened tomatoes, sharp arugula, olive oil, garlic and fresh mozzarella for a delicious take on pizza.

Provided by Kristen Chidsey

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 pound pizza dough
2 large vine-ripened or heirloom tomatoes
1 pound fresh mozzarella cheese (sliced)
1-1/4 tablespoon olive oil (divided)
1 teaspoon dried oregano
1 tablespoon minced garlic
1 cup baby arugula
salt and pepper to taste

Steps:

  • Preheat the oven to 450 degrees F.
  • Brush a 16-inch pizza pan or cookie sheet with a bit of olive oil or non-stick spray. Roll the pizza dough out in a thin 1/4-inch circle to cover the pan.
  • Brush the pizza dough with 1 tablespoon of olive oil, leaving a 1-inch border along the edges to form the crust. Season the dough evenly with garlic and oregano. Season with salt and pepper.
  • Prepare the tomatoes by slicing the top off the tomato and then use a spoon or melon baller to scoop out the seeds gently or give the tomato a gentle squeeze over the sink/trash bin. Slice the tomatoes into 1/4 inch slices.
  • Arrange the tomatoes evenly over the pizza dough in a single, even layer. Add arugula, spinach, or basil if using. Season the tomatoes and greens with salt and pepper. Finally, slice the mozzarella into 1/4-inch thick slices and use it to evenly top the pizza.
  • Bake for 10-15 minutes, or until the crust is nicely browned and the cheese is fully melted.
  • Allow the pizza to cool for 5-10 minutes, and then slice and serve.

Nutrition Facts : Calories 443 kcal, Carbohydrate 39 g, Protein 23 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 59 mg, Sodium 1023 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA



Pesto Pizza with Fresh Tomatoes & Mozzarella image

Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.

Provided by Jennifer Segal

Categories     Dinner

Yield 4 (Makes two 12x8-inch pizzas)

Number Of Ingredients 13

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2 tablespoons extra virgin olive oil
2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note)
1¾ teaspoons salt
1 cup warm water
2 teaspoons cornmeal, for dusting the pan
½ cup good quality store-bought or homemade pesto, divided
8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated
2 vine-ripened tomatoes
¼ cup grated Parmigiano-Reggiano
¼ teaspoon salt
Freshly ground black pepper
¼ cup gently packed fresh basil leaves, torn

Steps:

  • 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.
  • 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.
  • 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).
  • 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 ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
  • Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
  • Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
  • Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
  • Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.

Nutrition Facts : Calories 950, Fat 57g, Carbohydrate 80g, Protein 32g, SaturatedFat 10g, Sugar 3g, Fiber 6g, Sodium 1663mg, Cholesterol 60mg

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES



Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

  • Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
  • Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
  • Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

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;

PIZZA BIANCA WITH TOMATOES AND MOZZARELLA



Pizza Bianca With Tomatoes and Mozzarella image

A lighter crust for a traditional pizza from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes.

Provided by DrGaellon

Categories     < 4 Hours

Time 3h54m

Yield 8 serving(s)

Number Of Ingredients 10

15 ounces unbleached all-purpose flour (3 cups)
13 1/2 ounces water, room temperature (1 2/3 cups)
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
4 tablespoons extra virgin olive oil
1 (14 ounce) can crushed tomatoes
1 tablespoon extra virgin olive oil
1/8 teaspoon table salt
6 ounces shredded mozzarella cheese (1 1/2 cups)

Steps:

  • Place towel under stand mixer to prevent wobbling. Mix flour, water and table salt in bowl of stand mixer fitted with dough hook, on low speed, until no dry flour remains, 3-4 min, scraping sides and bottom of bowl occasionally. Stop mixer and allow to stand 20 minutes.
  • Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1-2 minutes. Scrape sides and bottom of bowl, then turn speed up to high and knead until dough is glossy, smooth and pulls away from sides of bowl, 6-10 minutes. (Dough will only pull away while mixer is running; once mixer is stopped, it will fall back to sides.).
  • Smear large bowl with 1 tbsp olive oil with fingers, scraping excess onto a rubber spatula. Use oiled spatula to transfer dough to oiled bowl. Pour 1 tbsp oil over dough. Flip dough once to cover thoroughly with oil. Cover tightly with plastic wrap. Allow to rise at room temperature until nearly tripled in size, 2 to 2 1/2 hours.
  • One hour before dough is ready, place oven rack in the middle of the over and position pizza stone on rack. Heat oven to 450.
  • Meanwhile, set fine-mesh strainer over medium bowl. Empty tomatoes into strainer. Allow to drain 30 minutes, stirring 3-4 times to release juices. Measure ¾ cup tomato solids into a clean bowl (save remaining solids and juice for another application). Add 1 tbsp olive oil and 1/8 tsp table salt to tomatoes.
  • When dough is risen, coat rimmed baking sheet or jelly roll pan with 2 tbsp oil. Using rubber spatula, turn dough out onto sheet, along with any oil in bowl. Use fingertips to spread dough to edges of pan, being careful not to tear it. (Dough will not reach corners snugly. If dough resists stretching, allow it to rest 5-10 minutes before trying again.) Let dough rest in pan 5-10 minutes, until bubbly. Prick surface 30-40 times with dinner fork.
  • Bake 15-17 minutes, until spotty brown. Spread tomato mixture evenly, then sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese begins to brown in spots. Slice and serve immediately.

Nutrition Facts : Calories 350.9, Fat 13.8, SaturatedFat 4.1, Cholesterol 16.8, Sodium 641.9, Carbohydrate 45.4, Fiber 2.3, Sugar 2.8, Protein 10.9

PIZZA WITH TOMATOES, MOZZARELLA AND BASIL



Pizza With Tomatoes, Mozzarella and Basil image

This is the Neopolitan model for pizza, with a thicker, chewier crust topped by tomato, basil and lots of oozy, slightly tangy, extremely fresh buffalo mozzarella. From Food & Wine, May 2005. If you're making this ahead of time, the cooked tomatoes can be refrigerated overnight.

Provided by BeccaB3c

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil, plus more for drizzling
1 (28 ounce) can whole tomatoes, drained and chopped
salt
1 lb pizza dough, room-temperature
10 ounces buffalo mozzarella, thinly sliced
16 basil leaves, torn

Steps:

  • Put a pizza stone on the oven floor and preheat the oven to 500 degrees, allowing at least 45 minutes.
  • Meanwhile, in a medium skillet, heat the 1 tablespoon of olive oil.
  • Add the tomatoes and cook over high heat, stirring a few times, until slightly thickened, about 4 minutes- Season with salt.
  • Cut the pizza dough into 4 pieces and pat each one into a disk.
  • Transfer the disk to a floured baking sheet, cover with plastic wrap and let rest for 20 minutes.
  • On a lightly floured work surface, roll 1 disk of dough into a 9-inch round.
  • Transfer it to a floured pizza peel or flat cookie sheet.
  • Spoon about 1/4 cup of the tomatoes over the dough.
  • Top with 1/4 of the mozzarella and drizzle with olive oil.
  • Slide the pizza onto the hot stone and bake for about 4 minutes, or until browned around the edges and bubbling.
  • Transfer the pizza to a work surface and sprinkle with 4 basil leaves.
  • Cut it into 4 wedges and serve immediately.
  • Repeat with the remaining pizza dough, tomatoes, cheese, olive oil and basil.

Nutrition Facts : Calories 283.7, Fat 19.7, SaturatedFat 9.9, Cholesterol 56, Sodium 455.6, Carbohydrate 10.4, Fiber 3, Sugar 6.4, Protein 17.9

SKINNY FRESH MOZZARELLA AND TOMATO PIZZA



Skinny Fresh Mozzarella and Tomato Pizza image

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

1 package (2 1/4 teaspoons) regular active or fast-acting dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon olive oil
4 oz fresh mozzarella cheese, well drained
2 plum (Roma) tomatoes, thinly sliced
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup thin strips fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon small capers, if desired
1 tablespoon olive oil

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

GARLIC PIZZA WITH TOMATO & MOZZARELLA



Garlic pizza with tomato & mozzarella image

Try cooking your pizza on the barbecue for an authentic crispy Italian-style base. Top with a new take on margherita

Provided by Jennifer Joyce

Categories     Main course

Time 20m

Yield Makes 2 pizzas (serves 4)

Number Of Ingredients 9

½ quantity pizza dough
1 shallot , cut into half moons
2 tbsp white balsamic vinegar
3 tbsp extra virgin olive oil
2 garlic cloves , very finely sliced
handful vine-ripened or cherry tomatoes (a mixture of red and yellow is nice), halved or quartered
1 ball buffalo mozzarella , drained
10 basil leaves
10 mild black olives (small ones like Couchillo)

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.

Nutrition Facts : Calories 501 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL



Grilled Pizza with Tomato, Mozzarella, and Basil image

Categories     Cheese     Herb     Tomato     Vegetarian     Mozzarella     Basil     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

1 cup diced seeded tomatoes (about 8 ounces)
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 10-ounce tube refrigerated pizza dough
1/4 cup grated Parmesan cheese

Steps:

  • Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
  • Oil grill rack. Prepare barbecue (medium-high heat).
  • Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.

TOMATO PIZZA



Tomato Pizza image

My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza. -Lois McAtee, Oceanside, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

6 medium firm tomatoes, thinly sliced
1 prebaked 12-inch pizza crust
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon minced fresh basil
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 223 calories, Fat 12g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 599mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

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From anitalianinmykitchen.com


HOMEMADE PIZZA RECIPE - BBC FOOD
Sprinkle over the thyme leaves, if using, and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives, if using. Place the pizzas into …
From bbc.co.uk


CHERRY TOMATO PIZZA WITH FRESH MOZZARELLA RECIPE FROM JESSICA …
Heat the oven (with the oven rack in the lowest position) to 475°F. Slice the tomatoes in half and add to a medium bowl. Chop the garlic and add to the bowl along with the oil, salt, and red …
From jessicaseinfeld.com


FRESH MOZZARELLA TOMATO PIZZA | EVERYDAYDIABETICRECIPES.COM
Preheat oven to 425 degree F. Coat a 10" x 15" baking sheet with nonstick cooking spray. Unroll uncooked pizza crust and place on baking sheet. Brush with olive oil and bake 5 minutes; …
From everydaydiabeticrecipes.com


PIZZA WITH CHERRY TOMATOES, GARLIC, BASIL, AND MOZZARELLA RECIPE
2018-08-30 Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly …
From seriouseats.com


HOMEMADE PIZZA WITH MOZZARELLA, CHERRY TOMATOES, AND PESTO
1. Position 1 rack in the lower third of the oven and 1 rack in the center of the oven, and set a pizza stone on the lower rack. Preheat the oven to 500°F. 2. Lay the tomatoes on a …
From curtisstone.com


PIZZA WITH TOMATO, MOZZARELLA AND BASIL RECIPE | EAT SMARTER USA
3. Knead the dough again and then divide into 2 equal portions. Roll each portion out into a thin circle and place on a baking sheet lined with parchment paper. Cover the pizzas with the …
From eatsmarter.com


HOMEMADE PIZZA WITH MOZZARELLA, CHERRY TOMATOES, AND PESTO
Lay the tomatoes on a nonreactive baking sheet and drizzle lightly with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Set the baking sheet on the second shelf in the oven and roast …
From curtisstone.com


HOMEMADE MOZZARELLA PIZZA WITH TOMATO AND BASIL | URBAN BAKES
2021-07-09 Move oven rack to the lowest position and heat oven to 425°F (220°C). Grease a large cookie sheet or a 12 in (30.5 cm) pizza pan with oil. Sprinkle with cornmeal. Using …
From urbanbakes.com


PESTO PIZZA WITH FRESH TOMATOES AND MOZZARELLA AND ... - FOODIECRUSH
2014-08-07 Dust a baker's peel with flour and carefully transfer one pizza round to the peel. Lightly spread the pesto sauce on the pizza dough leaving a 1-inch border, then sprinkle with …
From foodiecrush.com


PIZZA MARGHERITA (TOMATO AND MOZZARELLA PIZZA) - ITALIAN RECIPES BY ...
Meanwhile, preheat the oven to 475° F (250°) in static mode and prepare the ingredients for the filling. First place a strainer on a bowl and with your hands shred the mozzarella 19 and place …
From giallozafferano.com


PESTO PIZZA WITH FRESH TOMATOES AND MOZZARELLA - KEY TO MY LIME
Instructions. Preheat oven to 500 F for at least 15 minutes, but preferably 30-45 minutes. Stretch the dough out to a 6” circle and place on a non-stick baking sheet. Spread the olive oil over the …
From keytomylime.com


BUFFALO MOZZARELLA AND TOMATO PIZZA - FOODNETWORK.CA
2010-12-07 Step 1. Place pizza stone in oven and preheat to 450F. Step 2. Flour a clean dry working surface and roll out pizza dough to 1/4 inch thick. Step 3. Dust a large cutting board or …
From foodnetwork.ca


PIZZA WITH SEAFOOD SALAD AND CHERRY TOMATOES - SILVIO CICCHI
2022-05-22 After having spread the disk of dough, we added the tomato and seafood salad. We baked the pizza which after a few minutes of cooking was ready to take out of the oven. …
From silviocicchi.com


MOZZARELLA AND TOMATO PIZZA RECIPE - FOOD NEWS
Season to taste with salt, pepper and basil. Clean, wash and slice tomatoes. Cut the mozzarella into slices. Roll out the dough oval (20 x 30 cm) on a floured work surface and place on a …
From foodnewsnews.com


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